Prep 0 mins
Cook 1 min
For a splash of a meal or very impressive appetizers. Fantastic lead in at a wedding supper. From my old site: I was debating this. I really was debating until I googled the price tag at Yacovelli's. Ok but for me to drive there would cost me a LOT more and I don't think they deliver.
- 36 shrimp, 21- to 25-count
- 1 lb cream cheese, at room temperature
- 1 ounce crumbled blue cheese (about 1/4 cup)
- 1⁄2 cup cream
- 1 dash Worcestershire sauce
- 4 drops Tabasco sauce
- 2 cups milk
- 2 eggs
- 1 cup all-purpose flour, as needed (or more)
- 1 1⁄2 cups dry breadcrumbs, as needed (or more)
- vegetable oil, for deep frying
- Peel and devein shrimp. (For ease of handling, leave tails intact.) Steam shrimp just until cooked through. Let cool. Cut a "pocket" in the back of each shrimp, 3/4 through, from head to top of tail section.
- Combine cheese, blue cheese, cream, Worcestershire and Tabasco; mix thoroughly. Spoon filling into pocket of each shrimp, pressing to fill cavity. Place stuffed shrimp on a tray; refrigerate for 1 hour.
- Combine milk and eggs in measuring cup or narrow bowl, whisking until well blended. Place flour and crumbs in two separate shallow dishes. Dip each stuffed shrimp in egg mixture, roll in flour, dip back into egg mixture, then roll in crumbs.
- Arrange in a single layer on a cookie sheet; place in freezer for at least 1 hour or until ready to cook.
- Add oil to a deep skillet to a depth of 1 inch; heat to 325 degrees. Fry shrimp until lightly browned, 2 to 3 minutes. (Do not overcook,or filling will melt away). Drain on paper towels; serve hot.
- Yield: 36 stuffed shrimp (9 appetizer or 6 main course servings).
- Testers' note: A table knife works well for stuffing the shrimp.