Shrimp Spread

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            FOOD FUNNY
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Thanks to A. J. Allred for this insight:

The disparity between a restaurant's price and food quality rises
in direct proportion to the size of the pepper mill.

- Bryan Miller (NY Times Restaurant Critic)

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            TODAY'S RECIPE
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You've all heard the one about the seafood diet, right? "I'm on a
seafood diet - I see food and I eat it." This week we're going on
a real seafood diet, and rather than offering up dessert recipes
this week, I'll be publishing an additional entree on Friday. Here
is the lineup:

(Recipes in brackets are in the PLUS Edition only.)

Monday's Starter
Shrimp Spread
[Clam Canapes]

Tuesday's Soup or Salad
Tuna and Cheese Chowder
[Chili Crab Soup]

Wednesday's Side Dish
Crab and Melon Salad
[Shrimp and Apple Salad]

Thursday's Entree
Lime-Ginger Red Snapper
[Perch with Cheese Sauce and Grapes]

Friday's Entree
Oysters in the Pink
[Deviled Scallops]

Here's an easy spread or dip that can be whipped up in just a
few minutes.

Shrimp Spread

1/2 lb (225 g) cooked shrimp, finely chopped
3 oz (85 g) cream cheese at room temperature
1 Tbs (15 ml) chili sauce or ketchup
1/2 tsp (2 ml) Worcester sauce
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Combine all ingredients and stir until thoroughly combined. Chill
until ready to serve. Serve with crackers, toast, or bread. Serves
6 to 8.
Received on Mon Apr 24 06:23:56 2006