Ingredients
12
cooked large (21 to 30 count) deveined peeled shrimp with tails left on (about 1/2 lb)
2
tablespoons cream cheese, softened
2
teaspoons wasabi paste
3
teaspoons chopped fresh cilantro
1/4
cup seafood cocktail sauce
Preparation
With sharp knife, cut along back curve of each shrimp, not cutting through to other side. Pat dry with paper towels.
In small bowl, mix cream cheese, wasabi paste and 1 teaspoon of the chopped cilantro. Spread each shrimp open; fill with cream cheese mixture and sprinkle lightly with remaining cilantro. Place on serving plate. Serve with cocktail sauce.
