Cookbook Profile

Dilled Shrimp Spread

Makes about 1-1/3 cups

This multipurpose shrimp spread can be used as a dip with vegetables and crackers, a spread for bagels or tea sandwiches, or a filling for cherry tomatoes or cucumber slices. Try different fresh herbs to create your own variation.


1/2 pound peeled shrimp, rock
shrimp, or crawfish tails
2 tablespoons butter
1 garlic clove, chopped
3 ounces cream cheese
1/3 cup chopped celery
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill


In a small skillet, cook the shrimp in the butter over medium-high heat, stirring, for 1 to 3 minutes, or until just cooked through. Transfer the shrimp and juices to a food processor.

Add the remaining ingredients and blend to form a coarse paste. (Do not process until smooth.) Transfer the spread to a medium bowl, stir in salt and pepper to taste, and chill, covered, for at least 1 hour.

The spread keeps, covered and refrigerated, for up to 3 days.


Buy the Book!


Simply Shellfish
Quick and Easy Recipes for Shrimp, Crab, Scallops,
Clams, Mussels, Oysters, Lobster, Squid, and Sides
by Leslie Glover Pendleton
208 pages; Hardcover; $24.95
ISBN: 0060735007
Recipe reprinted by permission.


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This page created August 2006