Peppered Shrimp Cheesecake Spread
Seafood-4049
Ingredients
| Amt | Ingredient |
|---|---|
| 1 | cup dry bread crumbs |
| 3 | tablespoons butter, melted |
| 2 | 8-ounce packages soft cream cheese |
| 1 | 16-ounce container sour cream, divided |
| 2 | 3-ounce packages goat or feta cheese |
| 3 | large Florida eggs |
| 3 | tablespoons fresh oregano, minced (or 1 teaspoon dried, ground) |
| 2 | tablespoons fresh thyme, minced (or 1 teaspoon dried leaves) |
| 1/2 | cup Florida red bell pepper, chopped |
| 1 | pound Florida shrimp, cooked, peeled and deveined |
Preparation
Combine bread crumbs and butter and press into bottoms of four 4-inch spring-form pans. Beat cream cheese, 1 cup sour cream and goat cheese until smooth. Blend eggs in one at a time. Stir in oregano, thyme and peppers, pour mixture into pans. Bake at 325 degrees F for 30 minutes. Cool, then cover and chill. When ready to serve chop all but 12 shrimp. Mix chopped shrimp with remaining sour cream and top cakes; remove from pans, garnish with remaining shrimp. Serve with cut vegetables and hard bread or crackers.
Yield
Approximately 15-18 appetizers
Nutritional Value Per Serving
Calories 200, Calories From Fat 25, Total Fat 2g, Saturated Fat 0g, Cholesterol 175 mg, Total Carbohydrates 19g, Protein 25g
