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Roquefort Stuffed Shrimp

Western.Chefs's picture
Ingredients
  Salted water 2 Quart
  Jumbo shrimp 24
  Cream cheese 3 Ounce
  Roquefort cheese/Danish blue cheese 1 Ounce
  Prepared mustard 1⁄2 Teaspoon
  Finely chopped scallions 1 Teaspoon
  Finely chopped parsley 1 Cup (16 tbs)
Directions

1. Bring two quarts salted water to a boil in a saucepan. Add the shrimp and, when the water returns to a boil, cook three to five minutes.
2. Drain the shrimp, shell and devein. Split the shrimp down the spine about halfway through. Chill.
3. Meanwhile, blend the cream cheese, Roquefort cheese, mustard and seal-lion. Using a knife or small spatula, stuff the cheese mixture into the split backs of the shrimp. Roll the cheese side of the shrimp in parsley and serve chilled

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Shrimp

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