Elenor’s Shrimp Pizza


From Elenor Hawley

16 ounces Philadelphia Cream Cheese

2 Tablespoons Worcestershire Sauce

1 Tablespoon freshly squeezed lemon juice

2 heaping Tablespoons Mayonnaise

Small amount of grated onion (she uses dry onion)

Dash of garlic salt

Ingredients continued in text below

Beat above well, until smooth, with hand mixer and spread evenly on a 13″ round glass platter (Anchor Hocking works well – the sides help keep the pizza intact.)

Combine one bottle chili sauce and one bottle Hoffman House Shrimp Cocktail sauce and return to bottles.  Use 1/2 of one bottle and spread on cheese mixture.  Mark the remaining bottles “sauce for shrimp pizza” and refrigerate for later use.

At least an hour before using or the pizza will be wet… rinse and drain well 2 cans of tiny shrimp.  Crumble evenly over pizza. Sprinkle with dried parsley.  Cover and refrigerate until serving.  Elenor always makes the day before.  Refrigerate  leftovers (Nena’s note…no need for this step because there won’t be any, but just in case!) Elenor uses aluminum foil and then puts the platter in a large plastic bag, sealed tightly.