Stuffed Shrimp Recipe
- 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.
Originally published as Stuffed Shrimp in Simple & Delicious November/December 2006, p40
This recipe pairs well with a light white wine.
Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now
Reviews for Stuffed Shrimp
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jul. 20, 2010
These were great! I made them a day ahead and they were fine.