Roquefort Stuffed Shrimp

24    Jumbo shrimp; cook, peel
3 oz Cream cheese; soft
1/2 ts Creole mustard
1 oz Roquefort or Blue cheese
1 ts Shallots; mince
1 c  Parsley; mince
Cocktail sauce

Split the shrimp down the spine about halfway through. Chill. Blend remaining ingredients except parsley and cocktail sauce. Stuff mixture into shrimp. Roll cheese side of shrimp in parsley and serve with cocktail sauce.
Source: Louisiana Seafood & Wild Game.

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