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Ingredients20 m servings 97 cals
Original recipe yields 24 servings
- Press shrimp between layers of paper towels to remove excess moisture. Repeat if necessary. Combine shrimp, 1 tablespoon parsley, lemon juice, if desired, and pepper in medium bowl; mix well.
- Spread cream cheese in bottom of a 9-inch tart or pie plate or spread into a 9-inch circle on large rimmed serving platter.
- Top evenly with shrimp mixture and shrimp sauce. Sprinkle evenly with cheese, red pepper, green onions and remaining 1 tablespoon parsley. Cover and chill until ready to serve. Serve with assorted crackers.
Per Serving: 97 calories; 5.6 g fat; 6.8 g carbohydrates; 5.2 g protein; 44 mg cholesterol; 300 mg sodium. Full nutrition
ReviewsRead all reviews 2
Good recipe! I used fresh North Carolina shrimp. I only use fresh local seafood off the NC coast. Cindy must like frozen seafood from oversees. Thanks.