Wasabi Shrimp

From inthekitchenwithkath.com

(Adapted from a Rozanne Gold recipe in Cooking 1-2-3)

2 pounds cooked shrimp, peeled and deveined*

8 ounces cream cheese, at room temperature

2 tablespoons wasabi powder

2 tablespoons water

¼ teaspoon salt (I used sea salt.)

1. In a small bowl, mix the wasabi powder with the water to form a paste.

2. Put the cream cheese, wasabi paste, and salt in the bowl of a small food processor. Process until well blended.

3. Cut a slit in the back of each shrimp, cutting almost all the way through.

4. Use a small spoon or a pastry bag to stuff each shrimp with some of the wasabi cream cheese.

5. Refrigerate until serving time.

*If you have raw shrimp, use your favorite way to cook them or try this method adpated from a method from Serious Eats:

Put the shrimp, still in their shells, in a pot of cold water with the juice of one lime and a heaping tablespoon of kosher salt and turn on the heat. While the water is heating get a bowl of ice water ready. Using an instant read thermometer, check the temperature of the water in the pot. When it reaches 170° remove the shrimp from the water and put them in the ice water to cool quickly. When cool, shell and devein them and proceed with the recipe.