It sounds like you're remembering a picture, but pictures don't always stick around. Have you looked at these threads? Anything even sort of like what you're looking for?

There's one from Rusty here using shrimp and chili sauce:

https://ths.gardenweb.com/discussions/2495913/need-room-temp-appetizer-recipes-please

This one discusses around the edges and has Ann T's remoulade but I don't think it's the right one:

https://www.gardenweb.com/discussions/2353275/crab-and-shrimp-dip-or-salad

Duocanoe (Linda) has one with the shrimp in the sauce here: https://ths.gardenweb.com/discussions/2517577/easy-appetizers-help

More from Rusty as well as Nancy:

https://www.gardenweb.com/discussions/2439161/shrimp-dip-for-wontons#n=3

I didn't look through all of the recipes, but one of my favorites is so simple!

Soft cream cheese squished out on a dish, some of the small pink shrimp sprinkled around, topped with some store bought seafood(shrimp) cocktail sauce and a knife to put this yummy stuff on the cracker of your choice! Nancy

Thank you pillog. I have looked at these threads and others. I think it was so long ago, maybe even before we used pictures on the forum! I appreciate your time for the research :)

Nancy, thanks! Honestly, it probably wasn't much more complicated than that and I think maybe my recollection of salsa was wrong and it was probably the cocktail sauce that was used. Thanks a lot!

Following

I can't help you with finding the recipe you're seeking, but one thing that's been really simple and easy is this:

Cook some shrimp (make sure the sand vein has been removed), chop them up, and mix 'em with some jarred pesto from Trader Joe's and add a bit more grated Parm on top. It makes a nice spread or dip--as long as the shrimp is not too chunky. It might sound weird to some people, but many folks find it a nice change.

My brain is remembering something like a package of room temperature cream cheese spread over the bottom or an 9 or 10 inch serving dish, then topped with a sort of salsa cruda or pico de gallo...chopped tomatoes, onion, garlic, some peppers.....bell or poblano, hatch or jalapeno if you are tough and topped with shrimp..or maybe the shrimp went under the sauce....
But maybe it was canned crab and not shrimp...?
Plainly you can tell it's late and I need to go to bed!!

Certainly seems quite similar and definitely good to me! Thank you Provogal. (I've never bought canned shrimp in my life, I'd use fresh tiny ones or chopped.)

I bought those canned tiny shrimp once......looked, tasted and smelled like bait....cat fish bait!!
I knew there was something about spreading cream cheese on a plate....

Yay, an old cooking forum friend who doesn't post any longer just read this post and sent it to me. Its not dissimilar to Provogal and Nancyjane's recipes. But this was the original recipe I was wanting to find. But now I think I would now use one of the others. And again, I'd never use canned shrimp :)

SHRIMP APPETIZER PLATTER

1 pkg. (8 oz.) cream cheese, softened

1/2 c. dairy sour cream

1/4 c. mayonnaise

2 cans (4 1/4 oz. each) broken shrimp, drained & rinsed

1 c. seafood sauce

2 c. shredded Mozzarella cheese

1 green pepper, chopped

3 green onions, chopped

1 lg. tomato, diced

Combine the cream cheese, sour cream and mayonnaise; spread over 12 inch pizza pan. Scatter shrimp on cheese layer; cover with seafood sauce. Then layer on the cheese, green pepper, onion and tomato. Cover and chill until serving time. Serve with assorted crackers.

What is seafood sauce?

I've never heard of anything like this. I'm so glad you found what you were looking for, even if you prefer a different one.

A lot of the really old recipes used canned shrimp or crab (Dad also used canned mushrooms) because the fresh or frozen stuff was not available.

https://www.mccormick.com/spices-and-flavors/seafood/cocktail-and-tartar-sauce/original-cocktail-sauce-for-seafood

Pillog, I think of the seafood sauce as the red sauce that usually has some horseradish in it typically known (in my experience) as "cocktail" sauce, like the one that Sherry linked to (thanks). At least that is what I used when I made it.

That is my favorite brand. There are several that are good and McCormick has a spicy one also. It is easy to make, but I am usually too lazy!

Oh! I know cocktail sauce. I was thinking there was a specific sauce, perhaps regional, known as "seafood sauce". There's also remoulade, louie, beurre blanc, etc., Glad to know "seafood sauce" is another name for cocktail sauce. Thanks!

I started making my own quick remoulade sauce. A big scoop of mayonaise, a dollop of catsup, and a teaspoon or so of McCormick's cajun seasoning.

Sherry, another good remoulade sauce is one I've been using for years, posted by Ann T. - here it is if anyone is interested...

1 cup mayo

1/4 cup chile sauce

1 garlic clove, pressed

1 tablespoon horseradish

1 tablespoon Dijon mustard

Dash Worchestershire sauce

2 tablespoons A-1 Sauce

fresh squeezed lemon juice to taste

fresh dill, chopped, to taste

salt and pepper--a dash of each

Mix all of the ingredients together. Taste and adjust to suit personal taste. If you like horseradish, add more, or more mustard, etc..

I make remoulade to go with boiled shrimp. As a matter of fact, that's probably on tap for later in the week.

Remoulade

3/4 cup mayo
1/4 cup chopped celery
1/2 cup chopped onion
2 tablespoons chopped parsley
3 tablespoons ketchup
4 tablespoons Creole or coarse grained mustard
2 tablespoons horseradish
3 tablespoons peanut oil (or avocado oil)

2 teaspoons Worcestershire
3 tablespoons fresh squeezed lemon juice
1/4 teaspoon cayenne
1/4 teaspoon ground pepper
1 teaspoon coarse salt

Combine all ingredients in food processor. Taste and adjust.

Refrigerate for a few hours before serving.

I recall a shrimp platter idea posted by "who I can't recall " that I do often.

Large fresh boiled shrimp, chilled and then served on lettuce with three sauces. A traditional cocktail sauce, a remoulade and a Louisiana Hot sauce

I haven’t been here since the new format and seem to have trouble copying. Here’s a link to the thread with my original recipe. I haven’t ever used canned shrimp. I buy a package of something called ‘salad shrip’ in the frozen seafood section. They are tiny and defrost quickly.

Party Shrimp Spread

Ruthanna! Hello and thank you!!! Now that is for sure the recipe I was looking for, thank you so much and I've now copied and saved it and hopefully won't lose it again! I enjoyed reading that old thread :)