Yield: 2 Dozen
Measure | Ingredient |
---|---|
6 cups | ;Water |
24 \N | Fresh jumbo shrimp; unpeeled |
3 ounces | Cream cheese; softened |
1 ounce | Blue cheese; crumbled |
½ teaspoon | Prepared mustard |
1 teaspoon | Green onion; finely chopped |
¾ cup | 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.