A little teriyaki sauce and some heat from hot chili-garlic sauce adds Oriental flair to crowd-pleasing shrimp dip.
Layered teriyaki shrimp dip
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PREP TIME
10 min
Makes
3 cups (750 mL)
Andreas Trottmasndorff
Ingredients
- 340-g pkg cooked peeled baby shrimp , fresh or frozen
- 250-g block cream cheese , cut into cubes
- 1/2 cup sour cream
- 2 tbsp teriyaki sauce
- 2 tsp hot chili-garlic sauce
- 1/4 cup chopped fresh coriander
- 1 pinch salt
- 2 celery stalk
Instructions
- If shrimp are frozen, thaw according to package directions, then pat dry with paper towel. In a food processor, whirl cream cheese with sour cream until smooth. Then whirl in teriyaki, chili-garlic sauce and 2 tbsp (30 mL) coriander. Taste and add salt, if you wish.
- Spoon a little into bottom of a pretty glass serving bowl that holds at least 3 cups (750 mL). Sprinkle with a third of celery and remaining coriander, then top with a third of shrimp. Repeat layering 2 more times, finishing with shrimp. If making ahead, cover and refrigerate overnight. Great with rice crackers.
Nutrition (per serving)
- Calories
- 60,
- Protein
- 4 g,
- Carbohydrates
- 0.9 g,
- Fat
- 4.5 g,
- Fibre
- 0.1 g,
- Sodium
- 127 mg.
