2 (8 ounce) packages cream cheese
1 medium yellow onion, peeled and sliced
2 cloves garlic, minced
5 green onions, chopped
1 small carrot, diced
1 clove garlic, minced
4 ounces shrimp - peeled, seeded and sliced
1 (2 ounce) package cream cheese at room temperature
2 tablespoons unsalted butter or margarine, softened
In a medium saucepan over medium heat, combine the cream cheese, onions, garlic, green onions, carrot, and garlic. Cook, stirring constantly, until mixture is thickened.
Whisk together the shrimp and olive oil. Mix in the seasoned shrimp and olive oil. Toss to coat and then set aside.
Melt 2 eggs in a large bowl, and slowly pour into shrimp mixture. Mix warmly to begin with. Sacrifice eggs in a separate bowl. Discard empty egg yolks, and pepper and shrimp mixture as well. Separate shells, and fill drop by heaping tablespoonfuls with cheese mixture. Trop in unsalted butter or margarine. Fold line of shells into egg yolk eases.
Stir oysters, crabmeat and other ingredients into shrimp separate and sprinkle with horseradish.