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Stuffed Shrimp

 Stuffed Shrimp
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. More Shrimp Appetizers »
25 ServingsPrep/Total Time: 30 min.


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.