I’m sharing my creamy shrimp dish today, which is ideal for a super fast and simple last-minute appetizer. It takes only 10 minutes to throw together, and it looks sophisticated! It can even be prepared if you’re planning a celebration and wish to prepare the appetizer the day before. Less stress is often smart if you’re having people over.

A few notes for this Creamy Shrimp Salad

• I like to use the little pink shrimp, generally known as salad shrimp, for this recipe. You may also substitute a pair of (5-6 oz) cans of cooked small shrimp. Make sure to drain them very well, and after, pat the shrimp dry.
• You can also use small and cooked frozen shrimp (such that have 70-90 counts). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe.
• You can chop the shrimp yourself or pulse them a couple of times in your food processor.
• I like to serve this shrimp dish in small phyllo shells for an appetizer; however, you may also serve it with crackers, toast points, baguette slices, wonton cups, or on endive leaves.
• If you wish to add some toppings, fresh onions or shredded fresh parsley work excellently. You may even add some additional pimientos on top. I know that crumbled, sauteed bacon would be delicious, too!

Shrimp Salad Recipe

Ingredients:

• 4 oz. 1/3 Low-Fat Cream Cheese, softened
• 1/4 Cup Low-Fat Mayonnaise
• 1-2 Tablespoons Lemon Juice, to taste
• 1/2 Teaspoon Worcestershire Sauce
• 3 Fresh Green Onions, thinly sliced
• 1 (2 oz.) Jar Pimientos, well drained (optional)
• 1 Pound Small Pink Shrimp, cooked, shelled, deveined, and chopped
• Salt and Black Pepper, to taste
• Hot Sauce (optional)

Instructions:

1. Prepare the Base:
   In a medium bowl, combine the softened cream cheese with the mayonnaise. Stir until the mixture becomes smooth.

2. Add Flavor:
   Blend in 1 tablespoon of lemon juice and the Worcestershire sauce. Mix well to ensure a uniform flavor.

3. Incorporate Remaining Ingredients:
   Gently stir in the sliced green onions, drained pimientos, and the chopped cooked shrimp. Ensure that these ingredients are evenly distributed throughout the mixture.

4. Season to Taste:
   Taste the salad and adjust the seasonings as needed. You may want to add more lemon juice for tartness, salt or pepper for seasoning, or a dash of hot sauce for a spicy kick.

5. Serve or Chill:
   The shrimp salad can be served immediately or covered and chilled. If refrigerating, consume within 2 days for best freshness and flavor.