Roquefort Stuffed Shrimp
24 Jumbo shrimp; cook, peel
3 oz Cream cheese; soft
1/2 ts Creole mustard
1 oz Roquefort or Blue cheese
1 ts Shallots; mince
1 c Parsley; mince
Split the shrimp down the spine about halfway through. Chill. Blend remaining ingredients
except parsley and cocktail sauce. Stuff mixture into shrimp. Roll cheese side of shrimp
in parsley and serve with cocktail sauce.
Source: Louisiana Seafood & Wild Game.
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