Shrimp with jalapeno cheese
16 appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Unpeeled large fresh shrimp |
| 6 | cups | Water |
| 1 | pack | Cream cheese, softened (o-oz.) |
| 2 | Pickled Jalapeno peppers, seeded & finely chopped | |
| 1 | Garlic clove, minced | |
| 2 | teaspoons | Cilantro, freshly chopped |
| ¼ | teaspoon | Salt |
| 18 | teaspoons | Pepper |
Directions
Peel shrimp, leaving tail and first joint of shell intact; cut a deep slit down the length of the outside curve of each shrimp, and devein.
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. chill.
Combine cream cheese and remaining ingredients; beat well. Fill a decorating bag fitted with metal tip No. 21 with cream cheese mixture.
Pipe filling lengthwise into the slits in the shrimp.
Yield: 16 to 18 apetizer servings.