We're fairly confident that this creamy Shrimp Spread will be the first appetizer to go at your party!
What You Need
Original recipe yields 16 servings
1 lb. frozen peeled and deveined shrimp (41 to 50 count), cooked, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup finely chopped celery
1/4 cup finely chopped pimento-stuffed green olives
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Let's 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.
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.
For more pronounced flavor, prepare spread as directed; cover. Store in refrigerator up to 24 hours before serving.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 Tbsp. spread and 5 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.