Ingredients

The following ingredients have 4 Servings
  • 100 grams cream cheese
  • 2 tablespoon garlic (finely chopped)
  • 2 tablespoon chives (finely chopped)
  • ¼ teaspoon salt
  • 1 pound shrimp
  • ½ block quick-melt cheese
  • parsley (chopped for toppings)

Instruction

  • In a bowl, add cream cheese, garlic, chives, and salt. Mix well to combine. Transfer to a plastic bag or piping bag and place in the fridge until ready to use.
  • Cut the whiskers of the shrimp, wash and pat dry.
  • Butterfly the Shrimp: Using kitchen scissors, cut though the length of the shell along the back from the opening next to the head up to the tail. Remove the vein using a toothpick or the tip of the knife. Slice the meat at the center to divide it into 2 halves almost all the way through. Open up the shrimp and lay it flat and gently press so it stays that way.
  • Arrange butterflied shrimp on a baking sheet lined with aluminum foil on a single layer.
  • Pipe each shrimp with the cream cheese filling just enough to fill the top. Spread it using the back of a spoon. Add some shred of quick-melt cheese on top.
  • Bake the shrimp in a preheated oven at 200°C for 7-10 minutes or until the shrimp are cooked.
  • Transfer the shrimp to a serving dish. Sprinkle with chopped parsley and serve while still warm.