Blue Cheese Stuffed Shrimp Food

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BLUE CHEESE-STUFFED SHRIMP



Blue Cheese-Stuffed Shrimp image

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

3 ounces cream cheese, softened
2/3 cup minced fresh parsley, divided
1/4 cup crumbled blue cheese
1 teaspoon chopped shallot
1/2 teaspoon Creole mustard
24 cooked jumbo shrimp, peeled and deveined

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



Bacon-Wrapped Blue Cheese Shrimp image

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

1/4 cup butter, melted
1 garlic clove, minced
1 teaspoon hot pepper sauce
16 uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon pepper
16 cubes blue cheese (1/2 inch)
16 fresh basil leaves
8 bacon strips, halved
1/4 cup finely chopped celery
1/4 cup crumbled blue cheese
1 tablespoon minced fresh basil

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



Blue Cheese Stuffed Tomatoes image

Provided by Katie Lee Biegel

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7

1 pint grape tomatoes
Kosher salt and freshly cracked black pepper
2 ounces cream cheese, at room temperature
1/2 cup blue cheese
2 tablespoons finely chopped fresh chives
4 slices crispy cooked bacon, finely chopped
1 tablespoon hot honey (or 1 tablespoon honey mixed with a dash of hot sauce)

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



Blue-Cheese-Stuffed Fillets image

Provided by Claire Robinson

Categories     main-dish

Time 1h30m

Yield 4 servings, butter 8 servings

Number Of Ingredients 6

8 ounces (2 sticks) unsalted butter, room temperature
2 teaspoons coarse grey sea salt
6 ounces Roquefort or Stilton cheese, cut into chunks
4 to 6 ounces beef fillets, good quality and at least 2-inches high
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

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



Three-Cheese Stuffed Shrimp image

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

1/4 cup asiago cheese, grated
1/4 cup monterey jack cheese, grated
1/4 cup parmesan cheese, grated
1 tablespoon fresh basil, chopped
1 tablespoon fresh curly-leaf parsley, chopped
1/2 tablespoon fresh rosemary, chopped
1/2 cup Japanese-style bread crumbs (panko)
1 egg
10 extra large shrimp, shell on (U-15's)

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



Blue Cheese Stuffed Mushrooms image

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

1 lb white field mushroom cap, stemed
6 tablespoons reduced-fat cream cheese, softened
3 green onions, chopped (just greens)
2 slices bacon, crisped & crumbled fine
1/8 cup crumbled reduced-fat blue cheese

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



Shrimp and Blue Cheese Dip image

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

¼ cup mayonnaise
1 (4 ounce) can diced green chile peppers, drained
1 (2.25 ounce) can sliced black olives, drained
¼ cup sliced green onion
1 tablespoon olive oil
¼ pound peeled and deveined small shrimp
2 ounces crumbled blue cheese

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



Hooley's Devil Stuffed Shrimp image

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

12 jumbo cooked shrimp, peeled and deveined with tails on
½ cup crabmeat, flaked
1 tablespoon chili sauce
1 teaspoon prepared horseradish
2 dashes hot pepper sauce (e.g. Tabasco™)
2 tablespoons capers, drained
1 (3 ounce) package cream cheese, softened
1 pinch paprika, for garnish

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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