1 bottle Chili Lime Sauce
1 package cream cheese
Roasted garlic paste
1/4 - 1/2 tsp Cumin
1/4 - 1/2 tsp white pepper
Store bought or homemade "scoops"
1/2 lb small or medium shrimp

Cook, peel, and devein your shrimp (I have it done for me at the market - they steam it on the spot, so it is cooled by the time I'm ready to handle it). It doesn't need a lot of seasoning, but I do salt mine a bit.

Roast your garlic, smoosh it into a paste. Alternatively, use finely chopped garlic or minced garlic.

If you want to make some "scoops" to serve these on, use a mini muffin tin. Spray both sides of tortilla lightly with Pam (or grease lightly w/oil), sprinkle with a smidge of salt. Press small rounds of tortillas into the muffin cups, bake at 375 degrees for 8-10 minutes, until tortillas are golden brown. Remove from oven, allow to cool.

Allow cream cheese to warm to room temperature. Add 1/3 cup Chili Lime Sauce, roasted garlic paste, cumin, and white pepper. Mix (best to use your hands, although I don't have any sort of processor or mixer that I could *try* using ... ) well, add salt to taste.

Place small amount of cream cheese mixture into each scoop. Add 1-2 shrimp. Top with a small dash of
Chili Lime Sauce, garnish with a bit of cilantro.

Tags: appetizer

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