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Andreas Trottmasndorff
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
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.
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.