Shrimp Cucumber Spread Recipe


Main Ingredient


 Light cream cheese4 Ounce, softened (1/2 Of 8 Ounce Package, Neufchatel)
 Brown mustard/Prepared mustard1 Teaspoon
 Garlic powder1 Dash
 Peeled cooked shrimp4 Ounce, frozen, chopped (1/2 Of An 8-Ounce Package , 1 Cup)
 Finely chopped seeded cucumber1⁄4 Cup (4 tbs)
 Finely chopped onion1 Tablespoon
 Belgian endive leaves30 Large (Medium To Large Sized)
 Seedless grapes1 Pound, separated into' clusters
 Low calorie low sodium catsup1 Tablespoon


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.