| previous | next |
Title: Blue Cheese-Stuffed Shrimp
Categories: Appetizer Cheese Seafood Spice
Yield: 2 Dozen
| 6 | c | ;Water |
| 24 | Fresh jumbo shrimp; unpeeled | |
| 3 | oz | Cream cheese; softened |
| 1 | oz | Blue cheese; crumbled |
| 1/2 | ts | Prepared mustard |
| 1 | ts | Green onion; finely chopped |
| 3/4 | c | Parsley; finely chopped |
Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Butterfly shrimp, leaving tails intact.
Combine cream cheese and next 3 ingredients in a bowl. Stuff each shrimp with 1 tsp. cheese mixture. Roll cut side of shrimp in parsley. Cover and chill at least 1 hour.
From _Celebrated Seasons_ by The Junior League of Minneapolis, MN in _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 58. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
| previous | next |