These Creamy Shrimp Rice Crackers are a combination of a soft, cheesy spread and the crunchiness of a rice cracker. I made these in Japan when Dave and I were living there, but I have to confess to not making them in a long time. So when my friend Jeannie texted me that she makes them for her friends, I was happy to hear about some ingredients she added to enhance this recipe. It was time to dust off the cobwebs in my brain and figure out how I made them originally. I don’t know why I waited so long as this are delicious and easy to make. Be sure to make two batches if you have a crowd, as the rice crackers tend to disappear quickly!
Bring the brick of cream cheese to room temperature in a large bowl.
Cut the shrimp in half lengthwise and then in half on the side.
Chop the shrimp into small pieces.
Place in a bowl.
Cut the green onions in half lengthwise and then chop finely. Save the green ends for garnish. Add the shrimp and green onions to the bowl with the cream cheese.
Chop the radishes finely and add to the bowl.
Add the minced garlic, Ponzu sauce and seasonings to the bowl.
Mix well (I like to use my hands.)
Place the rice crackers on a plate. I have a plate for deviled eggs and used that, but any plate works fine.
Scoop the spread onto each cracker.
Garnish with chopped green onion ends. About 20 rice crackers per bag. Makes 40 appetizers for about 10 people.
Ingredients
Directions
Bring the brick of cream cheese to room temperature in a large bowl.
Cut the shrimp in half lengthwise and then in half on the side.
Chop the shrimp into small pieces.
Place in a bowl.
Cut the green onions in half lengthwise and then chop finely. Save the green ends for garnish. Add the shrimp and green onions to the bowl with the cream cheese.
Chop the radishes finely and add to the bowl.
Add the minced garlic, Ponzu sauce and seasonings to the bowl.
Mix well (I like to use my hands.)
Place the rice crackers on a plate. I have a plate for deviled eggs and used that, but any plate works fine.
Scoop the spread onto each cracker.
Garnish with chopped green onion ends. About 20 rice crackers per bag. Makes 40 appetizers for about 10 people.