Sarapico Stuffed Shrimp
Source of Recipe
From "The Heritage of Southern Cooking" by Camille Glenn
"These shrimp are as delicious as they are versatile. They can be served on ice as a buffet hors d'oeuvre, they are charming served on a bed of Bibb lettuce and watercress as a first course, and they can also be a luncheon dish. Shrimp and Roquefort blend exquisitely. The amount of stuffing needed will vary with the size of the shrimp."
List of Ingredients
• 12 jumbo or large shrimp
• 3 ounces Roquefort or blue cheese
• 3 ounces cream cheese
• Salt to taste
• Cayenne pepper to taste
• ⅔ cup minced fresh parsley
• Watercress or parsley sprigs, for garnish
• 1½ cups large black olives
• 6 slivers red bell or pimiento pepper
Cook the shrimp in a large pot of boiling salted water, or in water seasoned with Shrimp or Crab Boil, until pink, 2 to 4 minutes. Drain the shrimp, and allow them to cool slightly.
Shell the shrimp, but leave the tails intact. Remove the black vein. Cut the shrimp almost all the way through along the length, making a pocket for stuffing.
Blend the Roquefort or blue cheese and the cream cheese in a food processor or with an electric mixer. Add salt and cayenne pepper to taste. Stuff a small amount of the cheese mixture into the cavity of each shrimp. (Jumbo shrimp will take about 1 scant tablespoon; large shrimp, about 2 teaspoons.) Dip the stuffed side of the shrimp into the minced parsley.
For a cocktail party, serve on a large bed of crushed ice garnished with watercress or parsley, with a mound of huge black olives in the center of the platter. Scatter the slivers of red bell pepper or pimiento over the platter. Very beautiful.
Serves 4 to 6