As usual I modified the recipe a bit since I rarely have all of the exact ingredients. However, I think these helped. Used only one 8 oz pkg of cream cheese (low fat) and used about 10 oz frozen shrimp, thawed, shelled, seasoned with salt, ground pepper, and ground red pepper, tossed with 1 tsp olive oil and refrigerated for 1 hour, then sautéed in another tsp olive oil and two cloves of chopped garlic for about 5 minutes, then mixed into the cheese mixture per the recipe. Otherwise, followed the recipe and it really turned out well. Somewhat rich but not as much as it would have been with more cream cheese of the non-low-fat variety.
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As usual I modified the recipe a bit since I rarely have all of the exact ingredients. ...