Chef Tom: Shrimp and Blue Cheese Spread, Mini Caviar Parfaits - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Shrimp and Blue Cheese Spread, Mini Caviar Parfaits

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Shrimp and Blue Cheese Spread

2 1/2 pounds unpeeled, large raw shrimp (21/25 count)*
1/4 cup diced sweet onion
2 tablespoons olive oil
1/2 (8-oz.) package cream cheese, softened
4 green onions, finely chopped
1 celery rib, finely chopped
1 cup crumbled blue cheese
1 cup mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
assorted fresh vegetables
French bread baguette slices

Peel shrimp; devein, if desired. Sauté onion in hot oil in a skillet over medium-high heat 3 minutes or until onion is tender. Stir in shrimp, and cook, stirring occasionally, 3 to 4 minutes or just until shrimp turn pink. Transfer to a bowl, and let stand 15 minutes. Chop shrimp, and return to bowl. Stir in cream cheese and next 10 ingredients. Cover and chill 4 hours. Store in an airtight container up to 2 days. Serve with vegetables and bread slices.

*2 1/2 lb. frozen unpeeled, large raw shrimp (21/25), thawed according to package directions, may be substituted.

Mini Caviar Parfaits

1/2 cup sour cream
1 medium avocado, diced
2 tablespoons minced red onion
2 1/2 teaspoons lemon juice
3/4 teaspoon chopped fresh dill
salt and pepper to taste
1 small plum tomato, seeded and finely chopped
1 large hard-cooked egg, peeled and finely chopped
1 (2-oz.) jar black caviar, chilled and drained
thin breadsticks, assorted crackers

Spoon sour cream into a 1-qt. zip-top plastic bag. Snip 1 corner of bag to make a small hole; pipe sour cream into 6 (2-oz.) shot glasses. Combine avocado and next 3 ingredients in a bowl. Mash with a fork, and season with salt and pepper to taste. Spoon avocado mixture over sour cream in shot glasses. Top each with tomato, egg, and 1/2 to 1 tsp. caviar. Reserve remaining caviar for another use. Serve parfaits with breadsticks and assorted crackers.

Party Tip: We used less expensive, shelf-stable lumpfish caviar found near the canned tuna. It costs around $5 for a small jar. Another affordable choice is salmon caviar. Its bright orange color would look stunning atop each parfait. Try fresh caviar if your seafood department stocks it. It may cost a tad more, but you only need a few teaspoons.