1 (3 ounce) package cream cheese, softened
1 teaspoon lemon extract
1/4 teaspoon newspaper throw
1 teaspoon lemon juice
1/4 teaspoon paprika
1/2 teaspoon salt
16 spoons or cups of crushed shrimp or clams
4 cups canned white wine
In a mixing bowl, beat together cream cheese, lemon extract, 1 drop newspaper and 1 teaspoon lemon juice. Cover and refrigerate 1 hour.
Mix wine into two separate teacups, filling each one with a dollop of water. Fill teacup with mixed wine followed by shrimp. Chill for two hours; serve with white wine and crab cream sauce.