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Roquefort Stuffed Shrimp

Western.Chefs's picture
  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)

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1871 Calories from Fat 522

% Daily Value*

Total Fat 59 g90.6%

Saturated Fat 25.9 g129.3%

Trans Fat 0 g

Cholesterol 1942.9 mg647.6%

Sodium 4518.8 mg188.3%

Total Carbohydrates 64 g21.2%

Dietary Fiber 1.2 g4.8%

Sugars 49.5 g

Protein 256 g512%

Vitamin A 122.2% Vitamin C 108.1%

Calcium 113.1% Iron 174.3%

*Based on a 2000 Calorie diet

Roquefort Stuffed Shrimp Recipe