Shrimp with Jalapeno Cheese
Yield
16 appetizersPrep
15 minCook
5 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
large, fresh, unpeeled |
|
| 6 | cups |
water
|
|
| 1 | package |
cream cheese
softened |
|
| 2 | each |
jalapeño pepper
pickled, seeded, finely chopped |
*
|
| 1 | clove |
garlic
peeled and minced |
|
| 2 | teaspoons |
cilantro
freshly chopped |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
large, fresh, unpeeled |
|
| 1.4 | l |
water
|
|
| 1 | package |
cream cheese
softened |
|
| 2 | each |
jalapeño pepper
pickled, seeded, finely chopped |
*
|
| 1 | clove |
garlic
peeled and minced |
|
| 1E+1 | ml |
cilantro
freshly chopped |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
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 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.
