Preparation:
Peel shrimp, leaving tail and first joint of shell intact; cut a deep slit down the length of the outside curve of each shrimp, and devein.
Bring 6 cups of water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. chill.
Combine cream cheese and remaining ingredients; beat well. Fill a decorating bag fitted with metal tip No. 21 with cream cheese mixture. Pipe filling lengthwise into the slits in the shrimp.
Yield: 16 to 18 appetizer servings. |
