 | |  | |  |
| Shrimp with Herbs, Chile & Cheese ~ 1 pound (about 25 shrimp) 8 ounces cream cheese, softened 1 clove garlic, minced 2 green chiles (Mira Sol extra hot), roasted, chopped 2 tbls cilantro salt & pepper to taste 1. Shell the shrimp, leaving the tail and the first joint intact, cut a deep slit down the length of the outside curve of each shrimp, de-vein the shrimp. 2. Plunge the shrimp into a large saucepan of boiling salted water and cook for 45 seconds, or until they turn pink. Drain the shrimp in a colander, refresh them in cold water, and pat them dry. 3. In a food processor or blender, blend the cream cheese, garlic, chile, cilantro, and the salt and pepper to taste. Blend until the mixture is smooth, transfer mixture to a bowl, and chill, covered for 30 minutes, or until just firm. 4. Transfer the mixture to a pastry bag fitted with a small star tip and pipe into the slit of each shrimp. Chill the shrimp on a platter, covered loosely, for 1 hour. Make 25 hors d'oeurves |