Shrimp Louie Spread

Wow.  For the first time, I'm not food-posting about baked goods! :O You know the world is gonna end now.

Anyway, I got this recipe from Joanne Fluke (again :D) in Plum Pudding Murder.  I don't think this is in the Lake Eden Cookbook, but I may be wrong.  You can always buy her book or visit her website.

Here it is!

Shrimp Louie Spread
REQUIRES SOFTENED CREAM CHEESE
REQUIRES DEFROSTED SHRIMP
REQUIRES CHILLING TIME (4 hours)

  8 oz. cream cheese, softened
  1/2 cup mayonnaise
  1/4 cup chili sauce
  1 tablespoon horseradish
  1/8 teaspoon pepper
  6 green onions
  2 cups finely chopped salad shrimp (measure AFTER chopping)
  salt to taste

1. Mix cream cheese with mayonnaise.  Add chili sauce, horseradish, and pepper.  Stir until smooth.
2. Clean the green onions and cut off the bottoms.  Use all of the white part and up to an inch of the green part.  Do whatever you like with the leftover tops.  Mince the onions as finely as you can and add them to the sauce.  Stir in well.
3. Chop salad shrimp into fine bits.  Mix in shrimp and check to see how salty the spread is.  Add salt if needed.
4. Chill spread in covered bowl for at least 4 hours.  Makes 3 cups.

Breakin' it down:
Mix cream cheese...

...with mayonnaise...

Add chili sauce, horseradish, and pepper...

...and stir until smooth.

Clean green onions and cut off bottoms...

Use white part and up to an inch of the green...

Mince.

Add to sauce and mix well.

Defrost your salad shrimp...

Chop finely...

Add to spread...

And stir in well.  Add salt if needed, and there you have it!

This is what the finished Shrimp Louie Spread looks like.  I served it at Christmas, and it was the hit of the day! :) Serve it with water crackers or your favorite kind of cracker, bread, whatever.  It's also good a few days after you make it if you keep it chilled! ;)
-JJ