Shrimp-Cheese Spread

Shrimp-Cheese Spread

Oxmoor House JANUARY 1995

  • Yield: 1/2 cup.


  • 2 cups water
  • 3 unpeeled large fresh shrimp
  • 1/4 cup nonfat cottage cheese
  • 2 tablespoons Neufcha@Gtel cheese, softened
  • 1 teaspoon Dijon mustard
  • 1 tablespoon shredded reduced-fat Cheddar cheese
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon finely chopped jalapeno pepper
  • 24 Melba rounds


Bring water to a boil in a medium saucepan; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Drain well; rinse with cold water. Peel and devein shrimp. Finely chop shrimp, and set aside.

Position knife blade in a miniature food processor bowl; add cottage cheese, Neufcha@Gtel cheese, and mustard. Process 1 minute or until smooth, stopping once to scrape down sides. Transfer mixture to a small bowl. Stir in shrimp, Cheddar cheese, parsley, and jalapeno pepper. Cover and chill thoroughly. Serve with Melba rounds.

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 31%
  • Fat: 2g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.1g
  • Carbohydrate: 6.4g
  • Fiber: 0.0g
  • Cholesterol: 13mg
  • Iron: 0.0mg
  • Sodium: 163mg
  • Calcium: 0.0mg

Go to Full Version of

Shrimp-Cheese Spread Recipe