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Gathered
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Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
Piney-resinous berries — game, sauerkraut, brines, gin botanicals
Whole juniper — turkey brine, cured salmon, game, sauerkraut
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
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Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
Piney-resinous berries — game, sauerkraut, brines, gin botanicals
Whole juniper — turkey brine, cured salmon, game, sauerkraut
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
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Beat the sour cream and cream cheese together in a bowl with an electric mixer until smooth. Spoon the mixture in an even layer across the bottom of an 8x8-inch pan. Spread the salsa over the cream cheese mixture in one layer. Follow with layers of shrimp and Cheddar cheese. Sprinkle top with chopped tomato, black olives, and green onions. Refrigerate for 2 hours to chill and blend flavors before serving.