Shrimp Green Chile-Pimento Cheese

Making one’s own pimento cheese at home is an eye-opening experience if prior tasting memories came from a half-pint cloudy deli container at the grocery store. The smooth texture, the tangy fragrance, the fatty-salty mouth sensation are all a sort of revelation. As easy as this many-purposed spread is to make, it’s then just as easy to move ahead to new and advanced versions. A Coloradan, I several years ago went in with a small can of green chiles tossed into the mix. This time, half-pound of cooked shrimp snuck into the bowl along with a little garlic, Dijon, and lemon juice. Don’t overdo the garlic; it blossoms out after the cheese has been in the fridge. By now based very loosely on the lovely original Pimento Cheese by the Lee Brothers of South Carolina. Thanks!

makes one quart

Ingredients

1- pound (16-oz) extra-sharp Cheddar cheese --coarsely grated (no pre-grated cheese allowed, please)
½ cup (4-oz) plain fresh goat cheese or cream cheese, at room temperature
4- ounce jar chopped pimentos (1/2 cup) --drained well and pressed with paper towels to remove excess moisture
4- ounce can mild, diced green chiles (1/2 cup) -- drained well and pressed with paper towels to remove excess moisture
½ pound cooked shrimp--tailed, peeled, deveined, patted dry, and chopped finely (I pulsed it in the food processor.)
3 scallions, sliced thinly (reserve a tablespoon of the green slices for garnish)
1 small plump garlic clove, minced
5 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
Pinch each kosher salt and fresh ground pepper
¼ teaspoon crushed red pepper
2 tablespoons fresh lemon juice – or more to taste

Instructions

Add all ingredients to the bowl of a standing electric mixture and turn mixture first on to medium-low, then medium for a minute or two until well-mixed, smooth, and spreadable. Taste and adjust seasonings, including lemon juice. If you’ve a strong arm, do it all by hand. Serve now garnished with the reserved sliced green onions or store tightly covered in the fridge for up to three days. Freezes well for up to a month or so. Thaw overnight in the fridge.

Notes

COOK'S NOTE: While you might grate the cheese or chop the shrimp in a food processor, don't be tempted to mix up/process the entire recipe there. The pimento cheese will be entirely too smooth or dippy. Mixing it by hand or with an electric mixer will help maintain color, texture, and taste.