Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Butterfly shrimp, leaving tails intact. Combine cream cheese and next 3 ingredients in a bowl. Stuff each shrimp with 1 tsp. cheese mixture. Roll cut side of shrimp in parsley. Cover and chill at least 1 hour. From _Celebrated Seasons_ by The Junior League of Minneapolis, MN in _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 58. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (1171g)|
|Recipe Makes: 2|
|Calories from Fat: 2149 (87%)|
|Amt Per Serving||% DV|
|Total Fat 238.7g||318 %|
|Saturated Fat 134.2g||671 %|
|Monounsaturated Fat 60.1g|
|Polyunsanturated Fat 10.5g|
|Cholesterol 868.5mg||267 %|
|Sodium 2554mg||88 %|
|Potassium 1370.8mg||36 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 30.1g|
|Protein 59.5g||85 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2472
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!