1/3 cup – 3.30 oz Shrimp Concentrate 1 ¾ cups – 14 oz Cream Cheese, softened & whipped 1 tsp – 0.30 oz Horseradish ¼ tsp – 0.04 oz Black Pepper, ground ¼ cup – 2.25 oz Tomato Paste 1 tbsp – 0.57 oz White Wine Vinegar 1 tsp – 0.14 oz Onion Powder 1 tsp – 0.14 oz Garlic Powder 1 tsp – 0.03 oz Dill Weed (Elite Spice) or IQF Dill 1 tsp – 0.09 oz Crushed Red Pepper (Elite Spice) 2 cup – 16 oz Shrimp, cooked – Small size ¼ tsp – 0.04 oz Kosher Salt
Method of Preparation:
1. Soften the cream cheese and then put it into a kitchen aid mixer. Add the cubed soft cream cheese and start to cream it at low speed and increase to medium low speed and scrape the bowl intermittently. 2. Then add the shrimp concentrate, black pepper, salt, onion powder, garlic powder, dill, tomato paste, horseradish and crushed red pepper. Then turn the mixer on again at low speed to start with and then up to medium low for 2 minutes. Scrap the bowl and turn the mixer on again for another minute. 3. Then add in the White wine vinegar and small cooked shrimp. Turn the mixer on again on low speed to start and then on to medium low speed for 1 minute and scrape the bowl and mix on medium low speed again for another minute.
A unique blend of Clam, Fish and Shrimp from the cold waters of the North Atlantic provides a versatile addition to a variety of soups, sauces stuffings and dips.
