Creamy shrimp salad is perfect for a sophisticated appetizer that’s easy to throw together!
Combine cream cheese and mayonnaise in a medium bowl and stir until smooth.
Add 1 tablespoon of lemon juice and the Worcestershire sauce and mix well.
Stir in the green onions, pimientos and cooked, chopped shrimp. Mix well then taste and adjust seasonings - add more lemon juice, salt or pepper, or hot sauce.
Use the shrimp salad right away or cover and chill for up to 2 days until ready to serve.
I use the small pink shrimp, sometimes called salad shrimp, for this recipe. You could also substitute 2 (5-6 oz) cans of cooked small shrimp. Be sure to drain them very well and then pat the shrimp dry.
You can also use small cooked frozen shrimp (such as the 71-90 count). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe.
You can chop the shrimp yourself or pulse them a few times in a food processor.
I like to serve this shrimp salad in little phyllo shells for an appetizer, but you could also serve it with crackers, toast points, baguette slices, wonton cups or on endive leaves.
If you want to add some toppings, sliced green onions or chopped fresh parsley work great. You could even add some extra pimientos on top. I think crumbled, cooked bacon would be delicious too!
|Amount Per Serving||As Served|
|Calories 77kcal Calories from fat 47|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 2g||10%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|