MEAL OF THE DAY: Stuffed Shrimp

• 4 ounces cream cheese, softened
• 4-1/2 teaspoons prepared horseradish
• 1 tablespoon grated Parmesan cheese
• 1 pound cooked large shrimp, peeled and deveined
• Minced fresh parsley
• Seafood cocktail sauce, optional                            
  

Directions

• In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp.
• Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers. Yield: about 2 dozen.