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PEPPERED SHRIMP CHEESECAKE SPREAD

Yield: 15-18 appetizers
 

INGREDIENTS

    • 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)
    • 1/2 cup chopped Florida red bell pepper
    • 1 pound Florida shrimp, cooked, peeled and deveined
     

DIRECTIONS

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.
 

Florida Department of Agriculture and Consumer Services
 

 

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