Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Peppered Shrimp Cheesecake Spread (Photo below)
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Seafood-4049
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Ingredients |
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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 eggs |
3 tablespoons |
fresh oregano, minced (or 1 teaspoon dried, ground) |
2 tablespoons |
fresh thyme, minced (or 1 teaspoon dried leaves) |
1/2 cup |
red bell pepper, chopped |
1 pound |
shrimp, cooked, peeled and deveined |
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Preparation |
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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
15-18 appetizers
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Look for "Fresh from Florida" ingredients at your grocery store.
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