Shrimp Cucumber Spread Recipe
Ingredients
| 1/2 of an 8-ounce package light cream cheese (Neufchatel), softened | ||
| 1 teaspoon brown mustard or prepared mustard | ||
| Dash garlic powder | ||
| 1/2 of an 8-ounce package (1 cup) frozen, peeled, cooked shrimp, chopped | ||
| 1/4 cup finely chopped, seeded cucumber | ||
| Onion | 1 Tablespoon, finley chopped (1 tablespoon low-calorie, low-sodium catsup :) | |
| 30 medium to large Belgian endive leaves | ||
| 1 pound seedless grapes, separated into' clusters (optional) | ||
Directions
In a medium mixing bowl stir together the cream cheese, catsup, brown or prepared mustard and garlic powder.
Stir in the shrimp, cucumber and onion.
Cover and chill the mixture. Separate the endive leaves; rinse and pat dry.
Before serving, spoon the shrimp mixture onto the endive leaves, If desired, mound the grape clusters in the center of a serving platter.
Arrange the stuffed endive leaves around the.
edge of the platter.
Stir in the shrimp, cucumber and onion.
Cover and chill the mixture. Separate the endive leaves; rinse and pat dry.
Before serving, spoon the shrimp mixture onto the endive leaves, If desired, mound the grape clusters in the center of a serving platter.
Arrange the stuffed endive leaves around the.
edge of the platter.
Chef
