| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Seafood | Appetizers, Cheese/eggs, Fish, Harned 1994, Herb/spice | 2 | Dozen | |
INGREDIENTS
| 6 | c | Water |
| 24 | Fresh jumbo shrimp, unpeeled | |
| 3 | oz | Cream cheese, softened |
| 1 | oz | Blue cheese, crumbled |
| 1/2 | t | Prepared mustard |
| 1 | t | Green onion, finely chopped |
| 3/4 | c | Parsley, finely chopped |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 205
Calories From Fat: 166
Total Fat: 18.9g
Cholesterol: 57.4mg
Sodium: 384mg
Potassium: 231.2mg
Carbohydrates: 3.6g
Fiber: <1g
Sugar: 1.7g
Protein: 6.3g