- 3 ounces cream cheese, softened
- 2/3 cup minced fresh parsley, divided
- 1/4 cup crumbled blue cheese
- 1 teaspoon chopped shallot
- 1/2 teaspoon Creole mustard
- 24 cooked jumbo shrimp, peeled and deveined
- In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour.
- Starting with the tail end of each shrimp, make a deep slit along the deveining line to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture. Yield: 2 dozen.
Originally published as Blue Cheese-Stuffed Shrimp in Taste of Home Christmas Annual Annual 2010, p7
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Reviewed Apr. 9, 2014
"So good and very easy. Brought them to a potluck and work and everyone thought they were great."