Try this Blue Cheese-Stuffed Shrimp recipe, or contribute your own.
Suggest a better descriptionBring 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.
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Serving Size: 1 Dozen (1171g) | ||
Recipe Makes: 2 | ||
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Calories: 2472 | ||
Calories from Fat: 2149 (87%) | ||
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Amt Per Serving | % DV | |
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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
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