Shrimp Boat Recipe
Ingredients
| 1 loaf French bread, 18 inches long | ||
| Leaf lettuce | ||
| 1 8-ounce package cream cheese, softened | ||
| Lemon juice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Dill seed | 1/2 Teaspoon | |
| Cucumber | 1/2 Cup (16 tbs), coarsely chopped | |
| Shrimp | 2 Cup (16 tbs), chilled | |
| 3/4 cup stuffed green olives | ||
Directions
Cut bread lengthwise in half; butter both halves; cover with layer of lettuce.
Gently press on lettuce so butter holds it in place.
Blend cream cheese, lemon juice, and salt; stir in dill seed and cucumber.
Reserve half the shrimp and several olives for trim; coarsely chop remaining shrimp and olives.
Stir chopped shrimp and olives into cream-cheese mixture and spread evenly over lettuce leaving a green ruffle all around.
Trim with whole shrimp and sliced olives.
Cut each half loaf in 4 or 5 slices.
Gently press on lettuce so butter holds it in place.
Blend cream cheese, lemon juice, and salt; stir in dill seed and cucumber.
Reserve half the shrimp and several olives for trim; coarsely chop remaining shrimp and olives.
Stir chopped shrimp and olives into cream-cheese mixture and spread evenly over lettuce leaving a green ruffle all around.
Trim with whole shrimp and sliced olives.
Cut each half loaf in 4 or 5 slices.
Chef
