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Prawn cream cheese spread recipe

Prawn cream cheese spread recipe


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  • Recipes
  • Dish type
  • Starters
  • Seafood starters

Creamy and indulgent, this spread is delicious with crackers and breadsticks.

29 people made this

IngredientsServes: 32

  • 2 (200g) tubs cream cheese, softened
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce, such as Tabasco
  • 1/2 (200g) tin prawns, drained
  • 2 spring onions, finely chopped
  • 1 jar seafood sauce

MethodPrep:15min ›Ready in:15min

  1. In a medium bowl, beat together the cream cheese, lemon juice and hot sauce until well blended and fluffy. Mix in the prawns and spring onions. Form into a mound on a medium serving platter. Cover and chill in the refrigerator 1 hour, or until firm. Top with desired amount of seafood sauce before serving.

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Reviews & ratingsAverage global rating:(31)

Reviews in English (25)

by Ker

This was a really great dip! I did change it a little... I added the shrimp first, and then used the beater. I didn't like the idea of having whole shrimp in the dip. It turned out well.-05 Nov 2006

by SCARRYMOM

I was so happy to find thisawesome recipe . I tried it atChristmas at my aunt's houseand am serving now at my parties!-16 May 2002

by LINDAPURCELL

I didn't check my lemon juice first. It was VERY strong and made this dip a little too tangy. I suggest using less lemon juice and taste it first,you can always add more if necessary. Other wise it is very good.-22 Oct 2005


How to Make Cream Cheese-Stuffed Celery

During the 1950s, no appetizer tray was complete without celery stuffed with something, including peanut butter, in part because it is so easy to prepare ahead of time, but also because it is so tasty. It has stood the test of time and remains a popular snack or appetizer for a party or holiday meal.

This basic stuffed celery is filled with cream cheese, seasonings, and mayonnaise. Cheese-stuffed celery complements almost any menu at any time of year and is a great standby appetizer recipe.

If you are making these ahead of time, it's best to prepare the mixture and clean the celery, but wait to fill the celery until the day they will be served otherwise, the mixture might become too wet if it remains in the celery for longer than a few hours.

If you have any leftovers, the cream cheese mixture is perfect as-is for a dip with any leftover celery, crackers, or other vegetables. If you prefer not to put the mixture into the celery at all, use this recipe as a good starting point for a versatile dip to use with a raw veggie platter. Another option is to use this cream cheese mixture and put it on top of crackers, small toasts, or slices of bread. It's so tasty, simple, and very versatile.


Cream cheese and prawn finger sandwiches

Blend the prawns to a fine consistency, then fold them into the soft cream cheese and season to taste.

Thinly slice the loaves of rye bread and cut into fingers.

Spread the cream cheese-prawn mixture generously over one slice of bread and sandwich with another. Repeat until the mixture is finished.

Lay the sandwiches on their sides and sprinkle with chopped chives and black sesame seeds.

Recipe by: Abigail Donnelly View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.


No, you really shouldn’t freeze cold crab dip. As a general rule of thumb, it’s not advised to freeze dairy like cream cheese, milk, etc. as the texture will change in the freezing and thawing process.

This is obviously the perfect cold crab dip for crackers, but there are so many other dipping options:

  • Cucumber slices
  • Mini peppers (my favorite)
  • Celery sticks
  • Keto Low Carb Tortilla Chips – You can include these low carb tortilla chips and regular tortilla chips.
  • Keto Fathead Crackers– These popular keto crackers are sturdy enough to scoop.
  • Keto Low Carb Bagels – Serve cold crab salads as part of a bagel breakfast buffet. You can also include cucumber slices, tomato slices, smoked salmon, and a variety of cream cheeses.

I like to include a variety of colors and textures when serving it for a party so that there’s a little something for everyone.


More Recipes to Try

TIPS & TRICKS

  • Use corn tortilla, whole wheat tortilla as you like.
  • Make this a day ahead and store in fridge until needed.
  • You can add grated carrots in this as well.
  • If you would like to use cucumbers. Grate them. Squeeze them well to remove excess water and add.
  • Cooked shredded chicken can be used as well.
  • If you like you can add finely chopped cold cuts as well

Check out my recipes for homemade tortillas

SERVING SUGGESTIONS

Pinwheels can be served cold or at room temperature.

STORAGE SUGGESTIONS

Store pinwheels in a air tight container in fridge. This stays fresh upto 2 to 3 days.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.


Simple Shrimp Dip

When you’re looking for a deliciously creamy dip that will be a hit at any party, this Simple Shrimp Dip is the perfect go-to dip recipe. Easy to make and packed with tiny shrimp, it’s a dip that will have you going back for more after every savory scoop!

Is it just me or are there certain members of your family you always seem to associate with a specific recipe or dish? When I think of my grandma (Mimi) I think of her sugar cookies. When I think of Ryan’s grandma (Bubbee), I think of glazed carrots and biscuits and gravy. When I think of my mother-in-law, I think of pineapple soufflé. When I think of my mom, I think of monkey bread, cheesepuff casserole and the best homemade stuffing in all the land.

When I think of my Aunt Laurie, I think of this simple shrimp dip! It is made with cream cheese making it deliciously creamy.

My Aunt Laurie’s simple shrimp dip is a recipe she’s been making for as long as I can remember after her best friend Rhonda introduced it to her years ago. It was such a hit within our family that the dip began surfacing at every family party. Now it’s a staple family recipe I know I can look forward to anytime my mother’s side of the family gets together.

Aside from the sheer ease of assembling this recipe, the thing I love most about this shrimp dip is the fact that you can make it ahead of time. To be honest, I’d actually encourage you to make it ahead of time, as I think it tastes even better the next day. I don’t know about you, but whenever I’m preparing for a party, I’m all about checking things off my to-do list the day before chaos ensues. This dip can be one of those things!

An added bonus? The only chopping you’ll have to do to make this recipe is chopping up three tablespoons of onion. Aside from using a little muscle to stir through thick cream cheese, that’s all the real legwork you’ll need to do to assemble this dip. I didn’t title this recipe Simple Shrimp Dip for nothin’!


When Spot Prawn season is upon us, there&rsquos nothing I don&rsquot want to make with these fancy, delicious crustaceans. We took fresh spring asparagus and spot prawns and cooked them in a sauce made from white wine, fresh tomatoes, garlic, and cream, and cooked it on the pellet grill over a live wood fire.

This sauce is already one of my favorites. We&rsquod never done one quite like this before, and have a hard time comparing it to other sauces. It isn&rsquot like a typical wine sauce as we use in our Shrimp Pasta with Tomatoes and Basil, and it isn&rsquot a traditional cream sauce like we use in our Fettuccine Alfredo or Creamy Mushroom Pasta either.

The instructions for this recipe use a pellet grill like a Traeger, Camp Chef, Rec Tec, or one of the many, many other brands of pellet grills currently on the market. If you don&rsquot have a pellet grill or smoker, you can make this recipe right on your stovetop too. While I personally love the notes that cooking over wood fire provide, it isn&rsquot a &ldquomake or break&rdquo element of this particular dish. The star of this one isn&rsquot the smoke, it is most definitely the spot prawns.

What are spot prawns?

Spot prawns are wonderful little shrimp-like creatures that live off of the West Coast, and in the Puget Sound region of Washington State. They are delicate, tender, and buttery, and are often described as having a lobster-like flavor, or as being a cross between Dungeness crab and lobster.

We live right near some of the world&rsquos best Spot Prawn grounds, right on the Puget Sound&rsquos Hood Canal. Every year they open up days for recreational spot prawn harvesting, and we make a big family event out of it.

You can use Spot Prawns in any recipe that calls for shrimp.

2020 Spot Prawning

Do you live near the Puget Sound and want to try your hand at Spot Prawning? Check out this informative post from PNW Best Life!

Garlic Spot Prawn Linguine shopping list

Wondering if you have to hit the store? Here&rsquos the list of items you&rsquoll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • tomatoes
  • garlic
  • olive oil
  • salt & black pepper
  • fresh basil
  • white wine
  • Spot Prawns (or shrimp)
  • asparagus
  • butter
  • heavy whipping cream
  • parmesan cheese
  • linguine noodles

How to make Garlic Spot Prawn Linguine

This is just the overview so you can see what you&rsquore actually getting into here. When you are cooking, you&rsquoll want to use the full recipe at the bottom of the page.

You&rsquoll need to blanch and peel the tomatoes. If that&rsquos not your thing, a can or two of diced tomatoes would also work here. Then, just put the rest of the sauce ingredients along with the tomatoes into a blender or food processor, blend, and bring the sauce up to a simmer on the stove for 10 minutes.

Put your asparagus and sauce into a large 10×13 high-sided grill-safe casserole dish, and put that dish into a preheated 400° grill. Let it simmer in the grill for 15-20 minutes. Stir mid-way through!

While your sauce is on the grill, cook your noodles. Don&rsquot undersalt the pot. It should taste salty like the sea!

Add the prawns to the pot

After 15 minutes of simmer time, add the shrimp into the simmering pot and let them cook for 5 more minutes.

Pull the simmering pot (carefully) off the grill, and let it stop simmering and cool for about 5 minutes. Add the cream and parmesan cheese, and then toss it all with the cooked pasta. Top with the rest of your basil, and enjoy!

What are the best things to serve with Spot Prawn Linguine?

This delicious pasta would be perfect next to a pile of our homemade Garlic Breadsticks, and a fresh salad with homemade Creamy Caesar Dressing.

Our Garlic Fry Bread would also be delicious too. If you are more in the mood for a vinaigrette instead of a creamy Caesar, our Greek Vinaigrette would be perfect.

Spot Prawn Linguine FAQ

Absolutely! If you don&rsquot have access to fresh spot prawns, you can use regular uncooked shrimp, boneless white fish, scallops, chunks of lobster, or a combination of those in this versatile pasta dish.

Store the leftovers in an airtight container in the fridge, and eat it within a day or two since it is seafood we&rsquore talking about here. The prawns are still going to be great the day after, but you do lose a little in the texture department once you get into reheating shellfish. It isn&rsquot significant enough to make me recommend against it.

The best way to reheat pasta is in the microwave. Typically I&rsquod advise that you keep the seafood as far away from the microwave as possible, but in this case it really is the best option. Just be careful not to over-do it or you&rsquoll wind up with a bigger chance of a rubbery second experience.


Cream Cheese Spread


This cream cheese spread can be used as sandwich filling or used as cole slaw for burgers. You may add veggies in this spread but the preservation life will not be for more days because water release from fresh veggies may spoil your spread so its better to mix veggies only at time of preparing sandwiches.

4 oz cream cheese
2 tbsp sour cream
1 tsp fresh chives
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp parsley
1/2 tsp potato flakes
1/4 tsp salt
1/8 tsp crushed black pepper
1 tsp Tabasco sauce

1. Using beater beat cream cheese and sour cream together to make a smooth paste.
2. After that add rest of the ingredients and mix well.
3. Transfer the prepared spread into a dry bottle, cover it tightly and put in fridge. This spread can last for one to two weeks.


How To Make Cucumber Cream Cheese Bites With Shrimp

First, you need to start with the right cucumber. The best cucumber to make any type of cucumber canapes is the long seedless English cucumber. English cucumbers are firmer and less watery then regular ones and don&rsquot have large seeds, which makes them a perfect choice for slices that hold up the cream cheese and shrimp toppings.

You also need the right shrimp. The best type of shrimp for this appetizer is cooked, peeled, deveined and tail-off. I&rsquove seen this appetizer made using shrimp with tails, but I think for bite-sized food people just want to put the whole thing in their mouth and not have to deal with the tail :) So my vote goes to tail-off shrimp for this one.

Take the cream cheese out of the fridge and let it come to room temperature. If you forgot to do it and need to make this appetizer in a hurry, cold cream cheese will still work but will be harder to spread then the room temperature one.

Defrost the shrimp in a refrigerator overnight, or you can quick-thaw it under cold running water (see how to defrost shrimp fast). Since the shrimp is already cooked, no further cooking is needed.

Slice the English cucumber into slices (no need to peel the cucumber) and put the slices on a serving plate. Blot cucumber slices with a paper towel on top to remove extra moisture.

Spread each cucumber slice with cream cheese.

Put shrimp on top of cream cheese.


WHO GREW UP WITH THIS OLD SCHOOL APPETIZER? A big block of cream cheese covered with spicy cocktail sauce, often topped with shrimp or crab. Growing up, we had this every single New Year’s Eve and most parties. It’s still a family favorite today!

Show of hands…how many of you grew up with this and love it?

This appetizer takes about two minutes to throw together. It isn’t fancy and won’t be winning a beauty contest or any fancy prizes, but dang it’s good and a winner in my book.

Now if you want to get all fancy, you can spread the cream cheese in a bowl or on a plate and add some tiny shrimp or crab meat. I like to keep it simple – just cream cheese and cocktail sauce.

I’ve been eating this since I can remember (born in the 70’s) and plan to continue the tradition for decades to come.