Cheesy Shrimp Puffs, Three-Cheese Stuffed Shrimp, and Stuffed Jumbo Shrimp - Dearest Marilyn:

Dearest Marilyn: Hope things are improving today. Today I went to Mayaguez, in the western coast of the island (far from my beloved hometown), to give my other baby, my Sport Sedan Mercedes 230, his second year check. I went by myself, because I don't want to convert, by my own doing, myself into an invalid. I had a wonderful time without dizziness or shortness of breath. Happiness is one of the best or THE BEST medicine. My family was concerned but they know how I think.

I found several recipes that if not exact can be further adapted to satisfy you. Hope they will be to your liking.

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CHEESY SHRIMP PUFFS

1/2 cup butter
2 cups shredded Cheddar cheese
1 egg, separated
30 bread squares
30 shrimps, cooked and cleaned

Cream butter and cheese. Blend in egg yolk. In a separate bowl, beat egg white until stiff peaks form. Fold beaten egg white into creamed mixture.

Arrange the bread squares on an ungreased cookie sheet. Top each bread square with one shrimp and cover with rounded teaspoonful of the cheese mixture. Bake at 350 for about 15 minutes, or until golden brown.

These can be prepared up to 24 hours in advance; keep refrigerated until cooking time. Serve hot.

Makes 30 shrimp and cheese puff appetizers.
adapted from a recipe by Diana Rattray.

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THREE-CHEESE STUFFED SHRIMP (REPOST)

1/4 cup Asiago cheese, grated (or substitute with additional jack and parmesan cheeses)
1/4 cup monterry jack cheese, grated
1/4 cup Parmesan cheese, grated
1 tablespoon fresh basil, chopped or 1/2 tablespoon dried
1 tablespoon fresh parsley, chopped
1/2 tablespoon fresh rosemary, chopped
1/2 cup Japanese bread crumbs (called panko and available in most supermarkets, but you can use regular bread crumbs)
1 egg
10 extra large shrimp (U-15's), shell on (about 3/4 lb.)

Mix together the first 8 ingredients and set aside.

Butterfly the shrimp, leaving the shell on. Spread the cheese mixture approximately 1/4 inch thick over the top of each shrimp. Bake for 8-10 minutes at 350 degrees.

Serve as an appetizer or main dish.
adapted from a recipe by dearest Terrie, Maryland

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STUFFED JUMBO SHRIMP

1 tb Olive Oil
3 Scallions or Green Onions; minced
2 Cloves Garlic; minced
1 ts Fresh Parsley; chopped
1 ts Fresh Thyme; chopped
1 Heaping Tbs. pieces of dried Romano Tomatoes
3/4 c Fine Bread Crumbs
1 tb Parmesan Cheese; grated
Salt and White Pepper to taste
1 lb Large or jumbo Shrimp; rinsed; deveined, and butterflied, (up to 2)
4 Lemon wedges for garnish
Shrimp Sauce; (Optional)

Preheat oven to 450 degrees F.

Warm oil in a small skillet over medium heat and saut onions, garlic, parsley, and thyme until onions become soft. Remove the skillet from the heat and blend in the tomato bits, bread crumbs, Parmesan cheese, salt and pepper.

Lay shrimp in a lightly oiled baking dish, cut sides down, with tail shells pointing up. Spread a layer of stuffing over the flattened portion of each shrimp, mounding it slightly in the center.

Bake until the shrimp are pink and the stuffing is well-browned, usually about 10 to 12 minutes. Serve warm.

Garnish with lemon wedges and shrimp sauce, if desired.