Target Health Blog

Easy Shrimp Salad or Appetizer or Dip or Spread

January 14, 2019

Target Healthy Eating

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Shrimp pureed as a dip, as filling, or wonderful spread on toast or crackers. ©Joyce Hays, Target Health Inc.


One 8-ounce container tofutti (soybean cream cheese)

Pinch black pepper, (grind to your taste)

Pinch salt (optional)

2 garlic cloves, juiced

1 teaspoon lemon zest

1 Tablespoon sherry (optional)

1/2 cup extra virgin olive oil (best olive oil)

1 teaspoon agar

2 Tablespoons chopped onion

1.5 to 2 lbs. shrimp, shelled, deveined, and cooked

Parsley, chopped for garnish only


Add all ingredients except shrimp to a large food processor. Process until well mixed. Drop in shrimp and process until either pureed or chopped to desired consistency. This recipe can be pureed to the consistency of butter or left with chunky pieces of shrimp. Garnish with a few little flakes of chopped parsley. Serve on crackers as an appetizer or on baguettes or on circles of cucumber, or fill pieces of celery (from celery hearts) with the shrimp butter. You could also make pumpernickel circles with a cookie cutter, and top with this dip. Or consider filling tomatoes with the shrimp salad.

As the photo below shows, this past Wednesday, I bought 2 large ugli tomatoes (or 2 large beefsteak tomatoes). Wash the tomatoes well, and then scoop out the insides of the tomatoes and fill them with the shrimp mixture (save the tomato for marinara sauce or soup). Make a salad plate for each shrimp/tomato and serve them on one lettuce leaf (romaine lettuce), along with quartered Italian bread, which I toasted with one quick swipe of a pastry brush dipped in our best extra virgin oil. Chop fresh parsley for garnish. We each had one tomato filled, as a beginning appetizer or salad course.

Delicious as an appetizer, before dinner; or for lunch or brunch.  ©Joyce Hays, Target Health Inc.
Today, Friday, I bought these 4 peppers, just because I loved the colors, and thought they might make another nice salad presentation for tonight. Below, are these same peppers, filled with the shrimp salad, for another salad course. I simply washed them well, sliced the tops off, scooped out the insides, and stuck them in a preheated 400 degree oven, for about 5 to 10 minutes, just to get the skins a little softer. Keep your eye on the oven and check the peppers after 5 minutes to be sure they don't burn. And, btw, even if they did burn a little, this might be just fine. Some people like peppers well done.  ©Joyce Hays, Target Health Inc.
I can't tell you how delicious this dish is, no matter when you decide to serve it.  ©Joyce Hays, Target Health Inc.

I removed the peppers from the oven, let them cool for 30+ minutes, then stuffed them with the shrimp salad. If you wanted smaller servings, do the following: just before putting in oven, cut each pepper in half. Roast for 30+ minutes, remove, cool and fill each pepper section with the shrimp salad. Arrange each section on a plate with a lettuce leaf and crackers. Garnish with chopped parsley.

This chilled chardonnay was perfect with the veggies and shrimp.  ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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