Layered Teriyaki Shrimp Dip
By Chef_Madel
A little teriyaki sauce and some heat from hot chili-garlic sauce adds Oriental flair to crowd-pleasing shrimp dip
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Ingredients
- 340 -g pkg cooked peeled baby shrimp, fresh or frozen
- 250 -g block cream cheese, cut into cubes
- 1/2 cup (125 ml) sour cream
- 2 tbsp (30 ml) teriyaki
- 2 tsp (10 ml) hot chili-garlic sauce
- 1/4 cup (50 ml) chopped fresh coriander
- Pinches of salt
- 2 celery stalks, chopped
Details
Servings 3
Preparation
Step 1
1. If shrimp is 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.
2. Spoon a little into bottom of 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.
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