RICH SHRIMP SALADArlene Wanderman represents the Olive Oil Council. This recipe of hers for shrimp salad - almost a dip - is delicious even though it includes no olive oil. This can be made up to two days ahead. 1 (8 oz) pkg cream cheese, room temperature 1/2 cup plain yogurt 2 tbsp fresh lemon juice 2 tbsp finely chopped onion 2 tbsp snipped fresh dill sprigs 1 tsp kosher salt 1/2 tsp freshly ground white pepper 1/4 tsp to 1/2 tsp. ground cumin 1/2 tsp cayenne pepper 1/2 tsp to 1 tsp. hot red pepper sauce 1 lb peeled cooked shrimp, cut into 1/4-inch dice In bowl of mixer, beat all ingredients except shrimp until smooth. Stir in shrimp. Cover and chill at least 2 hours. The seasonings will get more intense as the shrimp sits covered in the refrigerator. If serving the day you make it, increase the seasonings to taste. This recipe yields 3 cups of shrimp salad Source: Party Food: Small and Savory by Barbara Kafka
|
