Roquefort Stuffed Shrimp Recipe
Ingredients
| Water | 2 Quart, salted | |
| Jumbo shrimp | 24 | |
| Cream cheese | 3 Ounce | |
| 1 ounce Roquefort or Danish blue cheese | ||
| Prepared mustard | 1/2 Teaspoon | |
| Scallion | 1 Teaspoon, finely chopped | |
| Parsley | 1 Cup (16 tbs), finely chopped | |
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
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
Chef
