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Ingredientes
- 6 c. ,Water
- 24 x Fresh jumbo shrimp, unpeeled
- 3 ounce Cream cheese, softened
- 1 ounce Blue cheese, crumbled
- 1/2 tsp Prepared mustard
- 1 tsp Green onion, finely minced
- 3/4 c. Parsley, finely minced
Direcciones
- Bring water to a boil; add in shrimp and cook 3 to 5 min. Drain well; rinse with cool 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 teaspoon cheese mix. Roll cut side of shrimp in parsley. Cover and refrigerateat least 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 863g | |
| Recipe makes 2 servings | |
| Calories 281 | |
| Calories from Fat 177 | 63% |
| Total Fat 20.1g | 25% |
| Saturated Fat 11.12g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 167mg | 56% |
| Sodium 496mg | 21% |
| Potassium 351mg | 10% |
| Total Carbs 4.21g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.65g | 1% |
| Protein 20.89g | 33% |
