8 oz cream cheese, softened
3 to 4 teaspoons wasabi paste (Japanese horseradish paste)
30 (2-inch) thin rice crackers
30 peeled cooked medium shrimp (about 1 lb), halved lengthwise
1 scallion green, thinly sliced
Purée cream cheese with wasabi to taste in a food processor until smooth. Mound 1 teaspoon cream cheese mixture on each cracker and top with 2 shrimp halves. Sprinkle with scallion. Serve immediately.
Makes 24 hors d'oeuvres.
Keywords: Japanese, appetizers Category: Appetizers   Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi Added: August 10, 2008 by deebeeeff Last Updated: October 02, 2014