Layered Teriyaki Shrimp Dip

  • 340g pkg cooked peeled baby shrimp, fresh or frozen
  • 2 celery stalks, finely chopped
  • 250 g block cream cheese, cut into cubes    
  • 1/2 cup (125 mL) sour cream 
  • 2 tbsp (30 mL) teriyaki sauce
  • 2 tsp (10 mL) hot chili-garlic sauce 
  • 1/4 cup (50 mL) chopped fresh coriander 
  • pinches of salt
  1. If shrimp are 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 sauce, chili-garlic sauce and 2 tbsp (30 mL) coriander. Taste and add salt, if you wish.
  2. Spoon a little of the cheese into bottom of a 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. 
  3. Repeat layering 2 more times, finishing with shrimp. 
  4. If making ahead, cover and refrigerate overnight. Great with rice crackers. 

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