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.