These are pretty impressive. You could serve them on lettuce for a first course.
Ingredients:
- 20 large shrimp
- 5 oz Roquefort cheese
- 4 oz cream, cheese
- 1 tsp scallions, chopped very fine (or green onions)
- 1 Tab Cognac or brandy
- parsley chopped
Directions:
- Steam shrimp until just pink.
- Shell and devein.
- Starting at the tail, cut a deep slit down the back but not all the way through to make a pocket to hold the Roquefort mixture.
- Mix the Roquefort cheese, cream cheese, scallions and Cognac or brandy (a small food processor does this easily.)
- Stuff the slit in each shrimp, using a large frosting tip.
- Sprinkle the chopped parsley on the stuffed portion of the shrimp
- Chill.
Can be prepared ahead. Will keep overnight refrigerated.
Serves: 20 Pieces
Source: Sunsational, Junior League of Orlando-Winter Park, Florida
Comments: You can use (Costco) cooked shrimp 20-15/pound shelled with tail on. Remove tail and follow directions starting with second instruction.
