This is one of my favorite spreads, but it seems especially pretty in the Spring – plus it’s a great way to use some leftover Easter eggs!
Not too long ago, I made Asian Fried Rice from the Asian Grandmother’s Cookbook blog - and didn’t use as much as I expected - instead, I saved some for Curried Shrimp Spread – it’s quick, simple and Frugal, and I always get compliments whenever I bring it somewhere!
Recipe: Curried Shrimp Spread, makes 2 cups, about a tablespoon per serving. Cost: $1.73
- 8 ounces cream cheese, softened
- 1 tablespoon sour cream
- 1/2 teaspoon lemon juice
- 1/2 teaspoon curry powder, and up to 1 tablespoon, depending on taste
- 1 egg, hard boiled and finely chopped
- 2 green onion, finely sliced
- 8 ounces small shrimp, chopped (I usually only use a fraction of this.)
Mix together cream cheese, sour cream, lemon juice & curry powder. Spread in a small dish (a colorful one makes a nice presentation.)
Top with egg, green onion and shrimp.
Note: I often use far less shrimp than is called for, often only a couple of ounces. Sometimes the baby cocktail shrimp is really strongly flavored.
Money and Time Saving Strategies for Curried Shrimp Spread:
Make it the night before – just add the shrimp, green onion and egg before serving. If you’re ready to make this and your cream cheese hasn’t been softened, pop it in the microwave for about 30 seconds, unwrapped. I almost always mix this in the same dish I serve it in.
I have a difficult time finely chopping the hard boiled eggs – I now rub them through the large holes of a box grater – you can do this right over the spread and have beautiful fluffy egg – and it takes only seconds to do.
- Cream Cheese: Regularly drops to a $1.00 on sale in my area, and even lower around Holidays, although these lower prices are often limited to one or two packages - get to know your rock bottom price and pick up multiple packages. They last for weeks in the fridge. Cost for this recipe: $1.00
- Sour Cream: We regularly have on hand – it lasts much longer if you are careful to limit exposure to air and dirty silverware. Again, an item that lasts a long time and regularly goes on sale, with lowest dips during the Holidays. Cost 16 cents.
- Lemon Juice: Sometimes I’ll “fork” a lemon when I just need a small amount, especially if I’ll be using it for something else soon. Just barely stick the tines of the fork in and give it a little squeeze. You’ll always get more juice if you microwave for a few seconds, then roll on your countertop to burst open the membranes. Watch for lemons on sale, and they are at their cheapest in the winter. If I’m making a recipe that just needs a tiny amount, like this, and I don’t have any lemon on hand, I’ll use Real Lemon. Cost: nominal.
- Egg: I do watch for sales on eggs, especially around holidays. They are good for several weeks, so I’ll stock up at the lowest prices and try to ride it out to the next sale. Don’t always make it, but it helps. Cost: 88 cents a dozen on a pre-Thanksgiving sale, 7 cents for this recipe. I make extra so I have them on hand for egg salad sandwiches or lunches.
- Green Onion: I bought a bunch on sale this summer, and have been keeping them in a glass – I trim them down and they regrow in 5 days or so. I’m on a mission to see how long I can make them last. Cost: Free
- Shrimp: On sale during the Holidays, Advent and Lent. 1/2 package of cocktail shrimp on sale $1.00 for 4 ounces, left over from Shrimp Fried Rice: Cost: 50 cents.
Per Servings: 72 Calories; 6g Fat (71.3% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 51mg Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.
Put Your own Spin on It:
- This is really good spiced with the curry, but I would think Asian or Island flavors would work as well.
- Serve this with crackers or pita, or your favorite dipper. It might be very good on a toasted brown bread. Can be doubled or tripled as needed.
My Pay Off: Curried Shrimp Spread is a simple, time saving dish that always seems a bit more luxurious than you’d expect from the price. It’s always been popular at functions and potlucks. Because it’s made with ingredients I usually have on hand, its super easy to throw together.
Discussion: Do you have an easy, frugal dip or spread you bring to parties or serve at a moments notice? It might be time to start thinking about them now, with Thanksgiving coming up.
Curried Shrimp Spread made in April 2012