This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.
Don't forget to check Shirley's blog.
(by Shirley McNevich)
1 - 8oz. Philadelphia cream cheese (softened)
3/4 cup (more or less if you choose) good quality shrimp cocktail sauce
1/2lb. to 3/4lb. fully cooked baby shrimp (the kind you see in salads)-thawed
1 large tomato
1 small tub fresh grated Parmesan cheese
good quality crackers
Spread the softened cream cheese on to a dinner plate. Spread 1/2 of the
shrimp cocktail sauce around the edge of the cream cheese on the plate. In a
bowl, add the other 1/2 of the shrimp cocktail sauce and the baby shrimp--stir
lightly just until mixed. Spread the shrimp mixture on top of the cream cheese
mixture--refrigerate until ready to serve. Just before serving, dice the tomato
and sprinkle the diced tomato all over the top of the cream cheese and
shrimp mixture. Sprinkle the freshly grated Parmesan cheese over the top of
the diced tomato. Serve with good quality crackers.