Ingredients
12 oz. Royal Greenland Shrimp, thawed, rinsed and strained
3 oz. parmesan cheese, grated
2 oz. asiago cheese, grated
½ ounce green onions, sliced
1oz. red bell pepper, finely diced
1 (14 oz.) can artichoke hearts
6 oz. mayonnaise
8 oz. cream cheese, room temperature
1 teaspoon jalapeno pepper, seeded and minced
2 clove garlic, fresh minced
1 oz. lemon juice Salt and black pepper, to taste
Pita chips or crostini, toasted
BREADCRUMB TOPPING:
1 ½ tablespoons salted butter
1 cup panko breadcrumbs
2 tablespoon parmesan cheese, grated
1 clove garlic, minced
We recommend this product for the recipe
We recommend this product for the recipe
See information on productCooking instructions
Robust vegetables tossed with rich cream cheese, shredded parmesan cheese, and topped with Royal Greenland Shrimp. Pair with fresh veggies for perfect al fresco summer dining!
Mix cream cheese with mayonnaise and lemon juice in mixing bowl. Remove 1/3 shrimp from measurement and mix in a pinch of parsley, lemon and black pepper, reserve as garnish.
Prepare breadcrumb mixture by lightly toasting breadcrumbs with butter, garlic;let cool, add cheese, parsley reserve. Chop vegetable and artichokes, add to the large bowl mixture.
Add remaining shrimp. Mix in 2/3 of each cheese, reserve remaining for garnish together. Add remaining shrimp to mixture. Place in casserole dish.
Sprinkle breadcrumbs and bake at 400°F until golden. Serve with baked pita chip wedges and your favorite cold crudité – red bell pepper slices, fresh baby carrots and celery sticks.
Applications: Recipe performs well topping olive oil rubbed flatbread or Lavash baked and topped with additional seasoned shrimp, spicy peppers, diced tomato, seasoned breadcrumb, and pesto drizzle.
