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

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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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