Layered teriyaki shrimp dip
0
- Prep Time10 mins
- Total Time10 mins
- Makes3 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 4g, Carbohydrates 0.9g, Fat 4.5g, Fibre 0.1g, Sodium 127mg.
A little teriyaki sauce and some heat from hot chili-garlic sauce adds Oriental flair to crowd-pleasing shrimp dip.