Shrimp Conga

Shrimp Conga

Yields approximately 30 hors d’oeuvres

  • 1 pound large shrimp, peeled and deveined
  • 1 ounce bleu cheese
  • 1/4 cup butter, softened
  • 2 tablespoons lime juice
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1/8 teaspoon hot pepper sauce
  • 1 tablespoon parsley, chopped
  • paprika

Shrimp Conga - FDACS - Justin Timineri

Butterfly shrimp by cutting lengthwise along the back — don’t cut all the way through — spreading shrimp open to look like a butterfly. Place shrimp on a well-greased baking sheet with cut side up. Combine remaining ingredients except parsley and paprika. Blend well. Stir in parsley. Place approximately 1 teaspoon of cheese mixture on top of each Florida shrimp. Sprinkle with paprika. Bake in a preheated 325-degree F oven for 7 to 10 minutes or until shrimp are no longer translucent in the center.

*Recipe and image courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services.


About Chef Justin Timineri:

As the official State Chef of Florida, Justin Timineri is a proponent of Fresh From Florida commodities. A champion of locally-grown produce and fresh Florida harvested seafood, Timineri’s recipes are deep on invigorating, Sunshine State flavors, while embracing a healthy and well-balanced diet. To read more, click here.

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