½ pound Texas shrimp, cooked, tails and shells removed
½ pound Texas shrimp, cooked, tails and shells removed, roughly chopped
1 cup sundried tomatoes, rehydrated
1 pound cream cheese
8 ounces Texas goat cheese
4 green onions
2 sprigs fresh dill
3 sprigs fresh thyme, leaves removed, discard stems
1 teaspoon hot sauce (i.e., Tabasco)
Juice from 1 lemon
Salt, to taste
1/4 cup capers
2 tablespoons red onion, diced
Place only the half-pound of the whole shrimp in a food processor along with all of the other ingredients (except capers and red onions) and purée until smooth. Remove to a bowl and stir in the remaining half-pound chopped shrimp. Pour into a round bowl lined with plastic wrap, pat down and refrigerate for several hours to overnight. To serve, unmold on a platter and top with capers and onions. Serve with crackers.
Serves 10-12
Recipe created by Chef Michael H. Flores •
©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com