Curry powder brings nippy flavor and brilliant color to a sherried cheese spread dotted with tiny pink shrimp. It is especially good dolloped onto red bell pepper strips.
1 large package (about 8 oz.) cream cheese, at room temperature
3 tablespoons dry sherry
1 clove garlic, minced or pressed
1 green onion (white part only), finely minced
1 1/2 teaspoons curry powder
1/4 cup milk
6 ounces small cooked shrimp; or 1 can (about 4 1/4 oz.) tiny shrimp, drained and rinse well
Crackers or crisp raw vegetables
In a medium-size bowl, mix cream cheese and sherry until smoothly blended. Stir in garlic, onion, curry powder and milk; then lightly mix in shrimp until evenly distributed. Cover and refrigerate for at least 3 hours or until next day to allow flavors to blend.
Before serving, let spread stand at room temperature for about 30 minutes. Serve with crackers. Makes about 1 1/2 cups (6 to 8 servings).
1 large package (about 8 oz.) cream cheese, at room temperature
3 tablespoons dry sherry
1 clove garlic, minced or pressed
1 green onion (white part only), finely minced
1 1/2 teaspoons curry powder
1/4 cup milk
6 ounces small cooked shrimp; or 1 can (about 4 1/4 oz.) tiny shrimp, drained and rinse well
Crackers or crisp raw vegetables
In a medium-size bowl, mix cream cheese and sherry until smoothly blended. Stir in garlic, onion, curry powder and milk; then lightly mix in shrimp until evenly distributed. Cover and refrigerate for at least 3 hours or until next day to allow flavors to blend.
Before serving, let spread stand at room temperature for about 30 minutes. Serve with crackers. Makes about 1 1/2 cups (6 to 8 servings).
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