Coldwater Shrimp and Cream Cheese Dip

Plated coldwater shrimp and cream cheese dip
  • 3 1/2 Cups


cream cheese (fat free, if desired)
450 g (1 lb)
lemon juice
30 ml (2 tbsp)
Worcestershire sauce
15 ml (1tbsp)
Hot Sauce
15 ml (1 tbsp)
red onion minced
175 ml (2/3 cup)
Salt and freshly ground pepper
coldwater shrimp, cooked
227 g (8 oz)
Cucumber, sliced, Crackers, and/or Melba toast


  • In a food processor combine cream cheese, lemon juice, Worcestershire sauce, hot sauce, red onion, a dash of pepper, and a dash of salt.
  • Mix ingredients together until the mixture becomes smooth and all the ingredients are incorporated.
  • Rinse and drain the Cold Water Shrimp. Place them on a paper towel and patting them gently to remove some of the excess water.
  • Blend the shrimp into the cream cheese mixture. Cover and place in the refrigerator for two hours until it is chilled.
  • Serve on Crackers, sliced cucumber or sliced baguette.

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