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Shrimp and Green Onion Spread
Yield: 12 servings
1 lb (500 g) cooked bay shrimp (prawns), drained
1 container (8 oz/250 g) whipped cream cheese
4 green (spring) onions, including tender green tops, chopped
¼ teaspoon coarse salt
½ teaspoon freshly ground pepper
2 dashes of Tabasco sauce
2 dashes of Worcestershire sauce
1 container (14 oz/440 g) prepared celery sticks
In a food processor, combine the shrimp, cream cheese, green onions, salt, pepper, and Tabasco and Worcestershire sauces. Pulse until smooth and creamy. (The spread can be prepared up to this point, transferred to a container, covered, and refrigerated for up to 24 hours.)
When ready to serve, transfer the spread to a small bowl. Arrange the bowl and celery sticks on a serving platter. Serve at once.
Yield: 12 servings
1 lb (500 g) cooked bay shrimp (prawns), drained
1 container (8 oz/250 g) whipped cream cheese
4 green (spring) onions, including tender green tops, chopped
¼ teaspoon coarse salt
½ teaspoon freshly ground pepper
2 dashes of Tabasco sauce
2 dashes of Worcestershire sauce
1 container (14 oz/440 g) prepared celery sticks
In a food processor, combine the shrimp, cream cheese, green onions, salt, pepper, and Tabasco and Worcestershire sauces. Pulse until smooth and creamy. (The spread can be prepared up to this point, transferred to a container, covered, and refrigerated for up to 24 hours.)
When ready to serve, transfer the spread to a small bowl. Arrange the bowl and celery sticks on a serving platter. Serve at once.
Nommie
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