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

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

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.