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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Peppered Shrimp Cheesecake Spread

    (Photo below)
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
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.

15-18 appetizers

Look for "Fresh from Florida" ingredients at your grocery store.

Peppered Shrimp Cheesecake Spread

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