Name: Blue Cheese-Stuffed Shrimp
Ingredients: 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

We are sometimes tempted to think that we get no good by our prayers, and that we may as well give them up altogether. Let us resist the temptation. It comes from the devil. Let us believe, and pray on. Against our besetting sins, against the spirit of the world, against the wiles of the devil, let us pray on, and not faint. For strength to do duty, for grace to bear our trials, for comfort in every trouble, let us continue in prayer. Let us be sure that no time is so well-spent in every day, as that which we spend upon our knees. Jesus hears us, and in His own good time will give an answer... He may sometimes keep us long waiting...but He will never send us empty away.

J.C. Ryle

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	ts	Prepared mustard
1	ts	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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