Blue cheese-stuffed shrimp

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.

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