Seafood Recipes: Peppered Shrimp Cheesecake Spread

Peppered Shrimp Cheesecake Spread
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 minced fresh oregano (or 1 teaspoon dried, ground)	2 tablespoons minced fresh thyme (or 1 teaspoon dried leaves) ½ cup chopped Florida red bell pepper 1 pound Florida shrimp, cooked, peeled and deveined
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 325º 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: 15-18 appetizers

Peppered Shrimp Cheesecake Spread

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 minced fresh oregano (or 1 teaspoon dried, ground)

2 tablespoons minced fresh thyme (or 1 teaspoon dried leaves)
½ cup chopped Florida red bell pepper
1 pound Florida shrimp, cooked, peeled and deveined

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 325º 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: 15-18 appetizers