- 1 ib. frozen peeled and deveined shrimp (41 to 50 count), cooked, divided
- 1 pkg. (8 oz) cream cheese, softened
- 3/4 cup finely chopped celery
- 1/4 cup finely chopped stuffed green olives
Chop enough shrimp to measure 1 cup; place in medium bowl. Set remaining shrimp aside for later use.
Add cream cheese, celery and olives to shrimp in bowel; mix well. Spoon onto center of serving plate. Shape into 6-inch round. Arrange shrimp around edge of cream cheese mixture, pressing gently into cream mixture to secure.
Serve with crackers.