Prep Time 25 min
Cook Time N/A
Servings 24
Difficulty Easy


  • 1 pound peeled and deveined frozen cooked small or salad shrimp, thawed and patted dry
  • 2 tablespoons finely chopped fresh parsley divided
  • 1 teaspoon Lemon juice
  • 1/4 teaspoon coarsely ground pepper
  • 1 (8 oz.) package cream cheese, softened
  • 1 (12 oz.) bottle Crosse & Blackwell® Zesty Shrimp Sauce
  • 1 cup shredded Mexican cheese blend
  • 3/4 cup finely chopped red bell pepper
  • 2 green onions, finely chopped
  • Assorted crackers


  • Step 1

    PRESS shrimp between layers of paper towels to remove excess moisture. Repeat if necessary. Combine shrimp, 1 tablespoon parsley, lemon juice, if desired, and pepper in medium bowl; mix well.

  • Step 2

    SPREAD cream cheese in bottom of a 9-inch tart or pie plate or spread into a 9-inch circle on large rimmed serving platter.

  • Step 3

    TOP evenly with shrimp mixture and shrimp sauce. Sprinkle evenly with cheese, red pepper, green onions and remaining 1 tablespoon parsley. Cover and chill until ready to serve. Serve with assorted crackers.

Serving size

  • Calories 90
  • Calories from Fat45g
  • Total Fat 5g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat -1g
  • Trans Fat 0g
  • Cholesterol 55mg
  • Sodium 380mg
  • Total Carbohydrates 5g
  • Dietary Fiber 0g
  • Sugars 4g
  • Protein 6g

*Percent Daily Values are based on a 2,000 calorie diet