1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese spread
4 eggs, beaten
2 tablespoons butter, softened
1 large tomato, chopped
2 green onions, thinly sliced
1 cup sliced mushrooms
1 onion, quartered
2 green onions, quartered
salt to taste
Place cream cheese and spread into a medium bowl. Mix together eggs, butter and tomato puree and set aside. Cream cheese mixture is the same size as the egg mixture. Shape into a ball and roll in sliced mushrooms.
Heat a medium saucepan over medium heat. Add cream cheese mixture and stir fry in skillet FOUR to FIVE minutes, until mixture coats the back of a kitchen spoon. Pour cream cheese mixture over shrimp and toss with pickles.
Combine cream cheese mixture with egg mixture, cover and refrigerate at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Place shrimp, shrimp and scallops into a medium saucepan and place in oven for about 15 minutes, or until pink. Brush grill liberally with reserved egg mixture to evenly coat.
Remove from oven, remove shrimp from oven and allow to cool. Remove ribbons and shrimp top and bottom, and shred with a fork. Drain excess liquid and cool to room temperature.
Transfer shrimp to a medium mixing bowl.
Heat ½ cup reserved chicken broth in a large skillet over medium high heat. Add egg mixture, teaspoon half of garlic and seasoning salt.
Bring broth to a boil, cook, stirring constantly, for 5 minutes. Stir in cream cheese mixture. Continue to cook for 5 minutes, scraping up any lumps. Return shrimp to dish and spoon cream cheese mixture over them. Render and serve with chives in oil.
⭐ ⭐ ⭐ ⭐ ⭐