What’s not to love about jumbo shrimp stuffed with creamy, delicious blue cheese?

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blue Cheese Stuffed Shrimp

  • Yield: 10 to 12 1x


  • 3 ounces cream cheese, softened
  • 1 ounce blue cheese crumbles (we recommend using Cabreles, a Spanish blue cheese)
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon chopped green onion
  • 24 fresh jumbo shrimp, cooked, peeled and deveined (tail shells on)
  • 3/4 cup chopped flat-leaf parsley


  1. In a small mixing bowl, using a small fork mash together the cheeses, mustard and green onion. Set aside.
  2. Make a large slit in the shrimp on the side that it was deveined (the outside edge) but do not cut all the way through. Stuff each shrimp with about 1 teaspoon of the cheese mixture. Place the chopped parsley in a shallow dish, and roll the cheese side of the shrimp in the parsley to coat. Shake off excess. Pat parsley lightly to adhere to the cheese mixture. Place on serving platter, cover and chill for at least 1 hour.


Variation: After rolling the shrimp in the parsley, wrap a piece of prosciutto around the shrimp and secure with a toothpick.

Make ahead: Shrimp can be stuffed earlier in the day, covered and chilled.


Lee Clayton Roper


I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
Learn More

Access more recipes in Lee's award-winning book, Fresh Tastes!

5 Responses to “Cabreles Stuffed Shrimp”


    These are delicious but any tips on how to stuff the shrimp. I got frustrated, gave up and plopped some cheese on top of the shrimp. Didn’t look great, but still tasted great.

    • Lee Roper

      Hi Stephanie,

      I’m glad you liked this dish but sorry it was difficult to stuff. A few tips:
      – Make sure the shrimp are very dry; if wet, the stuffing can slide around.
      – Make sure the stuffing is thick. Don’t use a blender or food processor; it can become too thin.
      – The easiest way to stuff them is to pipe the stuffing. Place it in a zip top baggie, cut off one of the bottom corners (maybe 1/-2 inch opening), twist the top to push the filling down and out the opening, into the shrimp.
      – You can also use a small spoon. Place small dollops of filling into the shrimp; gently press down and keep adding until they are full.

      Thank yo so much for asking this question – I’m going to add these tips to the post!



Leave a Reply

Your email address will not be published.

Recipe rating