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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe was in a Penzey's catalog and is from Peg Mertl Of Bellingham, WA. It interested me because it includes smoked paprika, which I love! Also has a tiny bit of horseradish to provide a balancing zing to the creamy, smoky, shrimpy tones. Ingredients:
1/2 cup finely minced freshly cooked and cooled shrimp |
1/2 cup neufchatel cheese |
1/4 teaspoon smoked paprika |
1/8 teaspoon horseradish (optional) |
Directions:
1. Stir all ingredients together.
2. Serve chilled with bread rounds or your favorite crackers.
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