Sunday Dinner

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Shrimp and Sherry Cheese Spread
with crackers

with a Shallot, Garlic, and Vinegar Sauce
Brown Rice with Almonds and Parsley
Buttered Peas

served with orange segments poached in a simple syrup
and a dollop of whipped cream

I am busy filling a dessert order today, so I knew I needed a Sunday menu that would take it easy on me, but still be delicious.  The appetizer and dessert can be prepared the day before.  While the chicken roasts, I can cook the rice and simmer the peas.  Once the chicken is done and resting, I will finish the sauce.  As with all of our Sunday Dinners, I like to feature one recipe.  Since it is already prepared, I am sharing the Shrimp and Sherry Cheese Spread today.

If you look back on Sunday Dinner menus past, you will notice that this appetizer is one we enjoy.  I created this a few years ago looking to use up some things in the refrigerator and freezer.  It is simple to prepare and so tasty.  I use poached shrimp, cream cheese, lemon juice, chives, shallots, and a wee bit of sherry.  It is the sherry that really makes this dish.  It really rounds out all the flavors and brightens the shrimp.  With a dash of Tabasco to spice it up, you will have a hard time staying away from this.

We like to serve it on crackers with some extra hot sauce, but I think this would be lovely between two slices of white bread (crusts removed of course), sliced into finger sandwiches with one side dipped into some chopped fresh herbs for those southern garden tea parties:)

Shrimp and Sherry Cheese Spread
yields 1 cup

1/2 pound frozen raw easy-peel shrimp, thawed
1/4 teaspoon Kosher salt
1 slice of lemon
4 ounces cream cheese, cut into chunks at room temperature
2 teaspoons freshly squeezed lemon juice
2 teaspoons Sherry, I use Taylor Cooking Sherry
1 tablespoon chopped fresh chives
1 tablespoon minced shallots

Bring 4 cups of water, salt, and lemon slice to a boil in a medium saucepan.  Reduce the heat to medium and add the shrimp.  Cook until the shrimp have just turned pink, about 3-5 minutes.  Using a slotted spoon, remove the shrimp, place them in a bowl, and cover with plastic wrap.  Set aside until cool enough to peel.

In the bowl of a food processor, add the cooled and peeled shrimp.  Using several 1-second pulses, process the shrimp to break into smaller pieces.  Add the cream cheese, lemon juice, Sherry, chives, and shallots.  Process until a smooth paste has formed.  Transfer the mixture to a serving bowl and cover with plastic wrap.  Chill for at least 1 hour before serving.  Spread can be made up to 3 days in advance and stored in an airtight container in the refrigerator.  Remove from the refrigerator at least 30 minutes before serving.  Enjoy!

Source: The Galley Gourmet


  1. This looks delicious! Where can I find the recipes for the other items on the menu?

  2. Coco-
    Thank you. Right now I only feature one recipe from my Sunday Dinner menu, but all the recipes will be posted in the future:) Thank you for stopping by!

  3. This sounds wonderful! I like crab dips but haven't tried a shrimp dip yet, and the addition of sherry sounds really intriguing. I'll have to give this a try.

  4. MP MurrayJune 11, 2011

    Hi Nicole,
    LOVE the blog! I don't have any sherry, can I replace it with anything else? I have red and white wine and vinegars...or should I just forget about it? Thanks!

  5. MP-
    If you don't have sherry just omit it. There is already acidity from the lemon juice so adding another acid in the for of a vinegar won't work. The sherry adds a touch of sweetness, but if you don't have it, it will still be good. So glad you like my blog! Best!


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