Stuffed Shrimp Looking for something a little more unique than shrimp cocktail?  This might be exactly what you are looking for.  Butterflied shrimp stuffed with an herbed cream cheese are quick to fix and easy to serve as a finger food.  And, you can make them ahead of time!  Just be sure to keep them covered in the refrigerator or they will dry out.   1 lb.            extra large (26-30 count) or jumbo (21-25) shrimp, uncooked 1 package   cream cheese (8 ounces), softened 1 Tbsp.       milk 1                clove fresh garlic, minced – I use a nutmeg grinder ½ tsp.         chives ½ tsp.         rosemary Peel and devein shrimp, leaving the very last section of the peel with the “tail” on it.  When you are deveining the shrimp, cut about half way through the shrimp so that it will butterfly when cooked.  To cook shrimp, boil about one quart of water with two tablespoons salt.  Put shrimp into boiling water and cook until they are pink (about 6-7 minutes).  Cool shrimp quickly by placing them in a bowl of ice water once cooked.  Once shrimp are cool, pat them dry with a paper or flour sack towel.  Prepare cream cheese mixture by thoroughly mixing milk, garlic, chives, and rosemary into softened cream cheese.  Scoop cream cheese into a pastry bag fit with a star tip.  Pipe cream cheese onto the butterfiled part of the shrimp.  Serve chilled either with or without cocktail sauce. If you don’t have a pastry bag, try using a reclosable freezer bag.  The softer the cream cheese is, the easier it will be to work with.