Difficulty: Easy - for beginners
Serves: 24 servings
â€¢1 package (3 ounces) cream cheese, softened
â€¢2/3 cup minced fresh parsley, divided
â€¢1/4 cup crumbled blue cheese
â€¢1 teaspoon chopped shallot
â€¢1/2 teaspoon Creole mustard
â€¢24 cooked jumbo shrimp, peeled and deveined
â€¢In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate for at least 1 hour.
â€¢ 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.