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
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.