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“This recipe was in a Penzey's catalog and is from Peg Mertl Of Bellingham, WA. It interested me because it includes smoked paprika, which I love! Also has a tiny bit of horseradish to provide a balancing "zing" to the creamy, smoky, shrimpy tones.”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 12 cup finely minced freshly cooked and cooled shrimp
  • 12 cup neufchatel cheese
  • 14 teaspoon smoked paprika
  • 18 teaspoon horseradish (optional)

Directions

  1. Stir all ingredients together.
  2. Serve chilled with bread rounds or your favorite crackers.

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