Roquefort & Herb Stuffed Shrimp

There is a quiet elegance to appetizers that require no heat, only patience and careful assembly. In the depth of winter or the cool breeze of late autumn, we often crave something savory and sharp to cut through the stillness. These stuffed shrimp offer exactly that: a bite of the ocean paired with the intense, earthy tang of Roquefort.

This recipe relies on the contrast between the chilled, sweet meat of the shrimp and the rich, complex filling. The blue cheese brings a sharpness that is immediately softened by the cream cheese, while the thyme and paprika add a whisper of spice and earth. It is a dish best served on a dark platter by candlelight, accompanied by a dry wine and conversation that lingers late into the evening.

Notes on the Ingredients

• The Shrimp: Ensure your shrimp are large, cooked, and thoroughly chilled before beginning. The cold temperature is essential for the texture of this dish.
• The Cheese: Roquefort is the traditional choice here for its distinct bite and crumbly texture, but any high-quality blue cheese will work beautifully. If you prefer a milder flavor, a Gorgonzola dolce can be substituted.
• The Herbs: Fresh parsley provides a bright, grassy finish that balances the heaviness of the dairy. Don't skip dipping the edges; it adds a necessary texture to every bite.

The Recipe

Yields: About 15 appetizers Prep time: 20 minutes Chill time: 30 minutes

Ingredients

• 2 tbsp Roquefort or blue cheese, softened
• 1 oz. cream cheese, softened
• 1/2 tsp thyme leaves, crushed
• 1/2 tsp paprika
• 1 tbsp mayonnaise
• 1/2 tsp lemon juice
• 1 lb. cooked, cleaned large shrimp
• 1/4 cup minced parsley

Instructions

1. Prepare the Filling: In a small stoneware bowl, combine the softened Roquefort (or blue cheese), cream cheese, crushed thyme, paprika, mayonnaise, and lemon juice. Stir vigorously until the mixture is smooth and well-blended.
2. Prepare the Shrimp: Take your cooked shrimp and carefully cut them in half lengthwise.
3. Assemble: Place approximately 1/4 teaspoon of the cheese filling onto the cut side of one shrimp half. Press the matching half against it to create a sandwich, allowing the filling to be just visible at the seam.
4. Garnish: Dip the exposed edge of the filling into the minced parsley so it coats the cheese.
5. Set: Arrange the shrimp on a serving platter. Chill in the refrigerator for at least 30 minutes to allow the cheese to firm up and the flavors to meld. Serve cold.

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