- 36 large tails-on shelled boiled shrimp, cooled
- 3 teaspoons [15 g] Blue cheese
- 3 ounces [85 g] cream cheese
- 2 teaspoons [10 mL] finely chopped celery
- 2 teaspoons [10 mL] finely chopped sweet pickles
- 2 teaspoons [10 mL] finely chopped green onion
- 1/2 teaspoon [2.5 mL] hot mustard
- Fresh parsley sprigs, stems removed
- Slivered lemon rind
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- Removing veins, slit open cooled shrimp butterfly-style.
- Cream together Blue cheese, cream cheese and finely chopped celery, sweet pickles and green onion, and hot mustard.
- Stuff shrimp with Blue cheese mixture.
- Serve over parsley sprigs, decorated with slivered lemon rind.
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