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Stuffed Shrimp
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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
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.
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Printed from tasteofhome.com Jul 9, 2008Copyright Reiman Media Group, Inc © 2008 |