Rich Shrimp Salad

Arlene 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. 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.

Serves: 1 people

Recipe Ingredients

8 oz	227g	Cream cheese - at room temperature
1/2 cup	118ml	Plain yogurt
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Finely chopped onion
2 tablespoons	30ml	Snipped fresh dill sprigs
1 teaspoon	5ml	Kosher salt
1/2 teaspoon	2.5ml	Freshly ground white pepper
1/4 teaspoon	1.3ml	Ground cumin - to 1/2 teaspoon
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 teaspoon	2.5ml	Hot red pepper sauce - to 1 teaspoon
1 lb	454g / 16oz	Peeled cooked shrimp - cut into 1/4" dice

Recipe Instructions

In bowl of mixer, beat all ingredients except shrimp until smooth. Stir in shrimp. Cover and chill at least 2 hours. This recipe yields 3 cups of shrimp salad.

Source:
PARTY FOOD by Barbara Kafka (c) 1992 William Morrow and Company, New York

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