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This combination of cream cheese and smoky chipotle shrimp makes a great sandwich for entertaining.

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  • 8 grilled tiger shrimp (26–30 count), divided
  • Marinade:
  • 1 clove garlic, chopped
  • 1 tsp. chipotle pepper in adobo sauce
  • 1 tsp. fresh lime juice
  • Salt and pepper to taste
  • 2 slices Dempster’s Whole Grains Multigrain (Sunflower and Pumpkin) bread
  • 4 TBS. light cream cheese, divided
  • 2 TBS. bottled salsa (as hot as you like)
  • 2 tsp. red bell pepper, finely diced
  • 2 tsp. fresh cilantro, chopped


Combine all marinade ingredients in a medium-sized bowl. Add whole shrimp and marinate for 10–15 minutes.

Preheat grill pan or BBQ to medium-high temperature. Grill shrimp for 2–3 minutes each side or until firm and dark pink; then set aside (Remove tails and discard).

Combine cream cheese and salsa until evenly blended.

Place two slices Dempster’s Whole Grains Multigrain (Sunflower and Pumpkin) bread on a cutting board. Divide cream cheese salsa mixture evenly between each slice and spread evenly. Top with 4 shrimp per slice; then sprinkle with diced bell pepper and fresh cilantro.

** Vegetarians can enjoy this sandwich without the shrimp.

PER SERVING: Energy 230 calories; calories from Fat 80 g; Protein 14 g; Carbohydrates 22 g; Dietary Fibre 3 g; Fat 8 g; Sat. Fat 3 g; Sugar 3 g; Cholesterol 65 mg; Sodium 450 mg; Vit. A 8%; Vit. C 8%; Calcium 8%; Iron 10%

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