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.
Quick and Easy Recipes for Shrimp, Crab, Scallops,
Clams, Mussels, Oysters, Lobster, Squid, and Sides
by Leslie Glover Pendleton
208 pages; Hardcover; $24.95
Recipe reprinted by permission.
This page created August 2006