Рецепт Chunky Shrimp and Smoked Salmon Spread

by Sid's Sea Palm Cooking

It's time for another installment of " What did Sid make with Shrimp this time?" for Fish Friday Foodies. I've been using Shrimp every month for my contribution to #FishFridayFoodies I love Shrimp and it seemed that every time I had to post about making something with a seafood, I used Shrimp.  The other bloggers feature lots of different seafood, however, I'm going to stick with Shrimp.   Fish Friday Foodies are a bunch of bloggers who post once a month on the third Friday with a Fish or Seafood dish.  Each month is a different theme, this month we're doing Holiday Appetizers or First Courses. As soon as I saw the theme, I was totally on board. My life is Appetizers. Really. Well, I do have a main course or two on here as well, but I LOVE APPETIZERS!!!  Any excuse to create or make some for me to eat or take somewhere to share, I'm on it.  I knew I was going to use Shrimp, but I a;so used some Smoked Salmon that I'd purchased a few months back cause it was on sale and I knew I'd use it sooner or later.   I had it hidden in the freezer, btw.  It's later. I made a spread.   And then I made it chunky. Cause I could. And I brought it to our monthly Boat Club potluck and they ate it all.  Not one scraping to take home for breakfast, sigh. yield: 16 oz.Author: Sid's Sea Palm Cookingprint recipe Chunky Shrimp and Smoked Salmon Spread prep time: cook time: total time: This spread is perfect for the holidays. The Shrimp and Salmon go so well together and leaving them chunky adds so much to the entire dish. Serve with some Garlic Crostini or a good cracker. INGREDIENTS: 8 oz. Cream Cheese 4 oz. Cooked Shrimp cut into pieces, diced (Reserve 2 shrimp for decorations) 4 oz. Smoked Salmon slices, cut into dice (reserve small strip for decoration) 1 tsp. Worcestershire 2 green onions, minced (use the tops for decorations) 1-2 teaspoons Lime Juice (I used some Rangpur Lime Juice) 1/2 cup Creme Fraiche (Can also use Sour Cream or Greek Yoghurt) INSTRUCTIONS: Cream the cheese, Worcestershire sauce, Lime juice, onions and Creme Fraiche together.  Fold in the Shrimp and Salmon, making sure to keep the seafood as whole as possible.  Decorate with the reserved Shrimp, cut in half lengthwise along with the piece of Smoked Salmon, curled up into a rose. Created using The Recipes Generator Fish Friday Foodies is hosted by Wendy Klik of A Day In the Life on the Farm.   If you'd like to join Fish Friday Foodies, please email Wendy at [email protected]  We post and share new seafood/fish recipes on the third Friday of the month.  #FishFridayFoodies An InLinkz Link-up