BLUE CHEESE-STUFFED SHRIMP
Cooked shrimp become something more extraordinary when stuffed with blue cheese. The mild flavor has mass appeal.-Amy Dollimount, Glace Bay, Nova Scotia
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour., Make a deep slit along the back of each shrimp to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture.
Nutrition Facts : Calories 43 calories, Fat 2g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 89mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
BACON-WRAPPED BLUE CHEESE SHRIMP
Blue cheese, bacon and basil pack big flavor into a couple of bites. To save time, you can assemble the skewers the night before and then serve them hot from the broiler on the day. -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Preheat broiler. Combine butter, garlic and pepper sauce. Cut a slit in each shrimp along the inside curve; flatten slightly. Sprinkle shrimp with salt and pepper. Press a cheese cube into slit. Wrap a basil leaf and bacon piece around each shrimp; secure with a toothpick., Place shrimp on a greased rack of a broiler pan. Broil 6-8 in. from heat until shrimp turn pink and bacon is crisp, 5-6 minutes on each side, basting occasionally with butter mixture., Arrange shrimp on a serving platter; sprinkle with celery, crumbled blue cheese and basil.
Nutrition Facts : Calories 88 calories, Fat 6g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 230mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
BLUE CHEESE STUFFED TOMATOES
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
- Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
- Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.
BLUE-CHEESE-STUFFED FILLETS
Provided by Claire Robinson
Categories main-dish
Time 1h30m
Yield 4 servings, butter 8 servings
Number Of Ingredients 6
Steps:
- In a food processor, pulse butter until whipped, and add salt and cheese. Pulse again just until incorporated. Dollop the compound butter towards 1 side of a piece of natural parchment paper or plastic wrap. Roll into a log, twisting opposite ways on both ends to create a tightly wrapped log of butter. Refrigerate for at least 1 hour to set. (Can be stored up to 1 week in the refrigerator and up to 1 month in the freezer.) This could be made into 2 logs, as you will only need half this recipe for the steaks.
- Preheat oven to 400 degrees F.
- Once butter log is set, slice 1/2 the whole log into 1/4-inch disks. Cut a slit in the side of each fillet, and stuff with a butter disk. Tie each fillet with kitchen twine to keep it shape and sprinkle pepper each side.
- Add the olive oil to a large oven-proof skillet over medium-high heat. Once hot, sear each fillet until brown on both sides, about 3 to 5 minutes per side. Move skillet into the preheated oven to cook to desired doneness. Put another disk of the compound butter on top of each fillet just about 3 minutes before removing from oven, to just begin to melt but not melted completely. Remove from the oven and place on serving plates. Eat and enjoy!
THREE-CHEESE STUFFED SHRIMP
An effort to answer a request- hope it works. From http://www.gastronomyinc.com Times are estimates.
Provided by Roosie
Categories Cheese
Time 25m
Yield 5-10 appetizers, 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Mix together the cheeses, basil, parsley, rosemary, panko and egg and set aside.
- Butterfly the shrimp, leaving the shell on.
- Spread the cheese mixture approximately ¼ inch thick over the top of each shrimp.
- Bake for 8-10 minutes.
Nutrition Facts : Calories 211.9, Fat 11.4, SaturatedFat 5.8, Cholesterol 182.5, Sodium 431.5, Carbohydrate 7.1, Fiber 0.4, Sugar 0.9, Protein 19.5
BLUE CHEESE STUFFED MUSHROOMS
I usually use reduced fat cream cheese, and reduced fat blue cheese to keep the calories and fat down. Also for a quick fix you can use chive and onion variety cream cheese. ( They also make light.)
Provided by Deadheadie
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
- In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
- Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
- Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).
Nutrition Facts : Calories 147.3, Fat 10.7, SaturatedFat 5, Cholesterol 23.5, Sodium 227.3, Carbohydrate 6.3, Fiber 1.4, Sugar 2.2, Protein 8.3
SHRIMP AND BLUE CHEESE DIP
A tasty combination of shrimp and blue cheese makes a versatile dip. Serve with tortilla chips, crackers, pita bread, or anything else.
Provided by Carol Kulikowski
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- In a bowl, mix mayonnaise, green chile peppers, black olives, and green onion.
- Heat the olive oil in a skillet over medium heat. Place shrimp in skillet and cook 2 to 5 minutes, until opaque. Stir in the mayonnaise mixture and continue cooking 2 to 5 minutes, until mixture has heated through. Remove skillet from heat. Gently fold in blue cheese. Transfer dip to a serving bowl.
Nutrition Facts : Calories 75.5 calories, Carbohydrate 1.2 g, Cholesterol 19.6 mg, Fat 6.8 g, Fiber 0.3 g, Protein 2.8 g, SaturatedFat 1.7 g, Sodium 264 mg, Sugar 0.4 g
HOOLEY'S DEVIL STUFFED SHRIMP
This tasty crab and shrimp appetizer is simple to prepare and sinfully delicious!
Provided by Monkibonz
Categories Appetizers and Snacks Spicy
Time 15m
Yield 12
Number Of Ingredients 8
Steps:
- Slice shrimp down the back as deep as you can without cutting through, to make a nice opening for stuffing. Set aside.
- In a medium bowl, mix together the crabmeat, chili sauce, horseradish, hot pepper sauce and capers. Mix in enough of the cream cheese to form a sticky paste.
- Stuff the openings of each shrimp with about 1 tablespoon of the crab salad. Sprinkle paprika over the top. Chill for about 30 minutes before serving.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 0.8 g, Cholesterol 65.7 mg, Fat 2.9 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 1.7 g, Sodium 164.3 mg, Sugar 0.2 g
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