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Shrimp Spread

Shrimp Spread recipe
photo by:kraft
tremenda todos mis invitados les encanto.
posted by
on 1/6/2005
15 min
15 min
16 servings, 2 Tbsp. spread and 5 crackers each

What You Need

lb.   frozen peeled and deveined shrimp (41 to 50 count), cooked, divided
pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
cup   finely chopped celery
cup   finely chopped pimiento-stuffed green olives
 RITZ Crackers

Make It

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 bowl; mix well. Spoon onto center of serving plate. Shape into 6-inch round. Arrange remaining shrimp around edge of cream cheese mixture, pressing gently into cream cheese mixture to secure.

SERVE with the crackers.

Kraft Kitchens Tips

Make Ahead
For more pronounced flavor, prepare spread as directed; cover. Store in refrigerator up to 24 hours before serving.
Shrimp Sizes
The size of a shrimp is indicated by the count or number of shrimp per pound. The smaller the number, the larger the shrimp. Shrimp size terminology varies from place to place, so the count is the most accurate way to call for shrimp in a recipe. A basic guideline is: 11 to 15 is jumbo; 16 to 20 is extra large; 21 to 30 is large; 31 to 35 is medium and 36 to 45 is small.
How to Purchase and Store Raw Shrimp
Fresh shrimp should be firm, moist and translucent and should smell like the sea. Avoid those with black spots and any trace of ammonia odor. They can vary in color from grayish-green to pinkish-tan to light pink. Place in a bowl (if wrapped in plastic, punch a few holes in the plastic) and store in the coldest part of the refrigerator up to 1 day.
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