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Stuffed Shrimp Recipe

Stuffed Shrimp Recipe

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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TOTAL TIME: Prep/Total Time: 30 min. YIELD:25 servings

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

  • 1. 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.
  • 2. Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers. Yield: about 2 dozen.

Wine Pairings

Light-Bodied White Wine

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