Shrimp with Jalapeno Cheese

Here’s a party appetizer that looks like you fussed all day but takes about 20 minutes start to finish. Large shrimp get boiled, chilled, and piped full of a spicy cream cheese filling loaded with pickled jalapeños, garlic, and fresh cilantro.

The trick is cutting a deep slit down the outside curve of each shrimp before boiling. This does two things: it opens up a channel for the filling and helps the shrimp curl into that classic presentation shape. Leave the tail and first joint of shell on for a built-in handle.

Pickled jalapeños bring a vinegary heat that works better here than fresh ones. The brine mellows the burn just enough that the cream cheese can carry the flavor without setting anyone’s mouth on fire. Two peppers for a full package of cream cheese keeps it in the “pleasantly spicy” range.

Chef Tips

• Soften the cream cheese fully before mixing. Cold cream cheese won’t pipe smoothly and you’ll fight the decorating bag the whole time.
• Chill the shrimp thoroughly after boiling. Warm shrimp will soften the filling and it won’t hold its shape.
• A star tip (no. 21) gives the filling a ridged look, but a plain round tip works fine if that’s what you have.
• These hold well in the fridge for up to 4 hours before serving, making them great for prepping ahead of a party.

Variations

• Add a tablespoon of finely diced roasted red pepper to the filling for sweetness and color.
• Swap cilantro for finely chopped chives if cilantro isn’t your thing.
• Use smoked paprika in the cream cheese mixture for a smoky kick without extra heat.