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Stuffed Shrimp Recipe

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Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that’s a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience.
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Stuffed Shrimp Recipe

Prep/Total Time: 30 min.

Yield: 25 Servings

30 30

Ingredients

4 ounces cream cheese, softened
4-1/2 teaspoons prepared horseradish
1 tablespoon grated Parmesan cheese
1 pound cooked large shrimp, peeled and deveined
Minced fresh parsley
Seafood cocktail sauce, optional

Directions

In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp.
Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers. Yield: about 2 dozen.

Originally published as Stuffed Shrimp in Simple & Delicious November/December 2006, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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