from Entertaining 1-2-3 by Rozanne Gold


wasabi-stuffed shrimp

  yield: 32 shrimp

  • 32 very large shrimp (about pounds), cooked in their shells
  • 8 ounces cream cheese
  • 2 tablespoons wasabi powder *
You may buy shrimp already cooked from your fish store. To prepare your own, bring a large pot of salted water to a boil. Add uncooked shrimp. Lower heat to medium and cook for 3 to 4 minutes, until shrimp are pink. Place on colander under cold running water for 1 minute. Remove shells, leaving tails intact.

Place cream cheese in food processor. In small bowl, mix wasabi with 1 1/2 to 2 tablespoons cold water to form a thick paste. Add to food processor. Add 1/4 teaspoon salt (or more to taste). Process until smooth.

Split shrimp down the back, cutting almost all the way through. Using a small spoon or pastry bag, stuff each with 1 1/2 teaspoons cream cheese. Press sides gently together.

Optional: Serve with additional wasabi paste.

*Available in Asian markets and some specialty-food stores.

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