Pineapple Shrimp Spread
My aunt used to bring this dish to family gatherings. It brings back childhood memories for me. Today, it's my go-to appetizer for celebrating with others. —Jodi Tompkins, Eldon, Missouri
Ingredients
- 1 cup chopped cooked peeled shrimp
- 1/2 cup unsweetened crushed pineapple, drained
- 1/2 cup reduced-fat mayonnaise
- 1/4 cup chopped pecans
- 2 tablespoons minced fresh parsley
- 1 tablespoon finely chopped onion
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/8 teaspoon hot pepper sauce
- Celery sticks and/or crackers
Reviews
It was very good. I used other review advice, use big shrimp, added more Franks hot sauce. I added dried fine chopped cranberries. I’ll make it again.
I thought it was just OK. I think I should have really pressed the juice out of the pineapple. I used chopped salad shrimp and I suspect the flavor was not as good as if I had bought big shrimp and chopped them up. I'll try it again.
Very nice with celery or melba slices, etc. You'll want to double or triple the recipe for a party of any size. I also plan to double the hot pepper sauce, as I like a little kick. (for heat lovers--you can't really taste the hot pepper sauce as written). I also toasted the pecans. This went over very well.
I made this for a family get together and as soon as I tasted it decided to double the recipe so there would be leftovers. I didn't double the salt though and used walnuts instead of pecans. Delicious!
I made this for a family get together and as soon as I tasted it decided to double the recipe so there would be leftovers. I didn't double the salt though and used walnuts instead of pecans. Delicious!
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Great flavors. Wonderful for a spread, dip, or to top a salad. Love it!.