Chutney Cheese Ball Recipes Recipe For Shrimp

CHUTNEY CHEESE BALL

Steps:

• In a small bowl, combine the first eight ingredients. Shape into a ball and roll in walnuts. Press parsley into ball; cover and chill until serving. Serve with crackers, bread cubes and apple slices.

SAUTEED SHRIMP WITH PEPPERS, SPICY PEACH CHUTNEY AND CHEESE GRIT CAKES

Steps:

• For the chutney: Mix water, cider vinegar, peach juice concentrate, ground cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan. Simmer uncovered for 30 minutes. It will be liquid. Add cherries and peaches and simmer 15 minutes more to plump up the cherries and cook the peaches. Mix cold water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add more cornstarch water if you prefer a thicker product.
• For the grit cakes: Boil water and add salt. Slowly stir in grits. Cook until thick. Remove from heat and add butter, cheese, cayenne and beaten egg. Set aside to cool slightly, then refrigerate. When the mixture is cold, form into patties about 4-inches across and 1inch thick. Place flour on a wide plate, eggs in another plate and crumbs in another plate. Dip patties first into flour, then into eggs, then cover with bread crumbs. Chill 30 minutes or up to overnight. Heat butter or olive oil in a saucepan and saute grit cakes until golden brown on both sides.
• For the shrimp: Saute peppers in olive oil until tender and set aside. Add shrimp and saute just until cooked through.
• Place a ladle of warmed chutney on a plate. Place grit cake in the middle. Arrange the shrimp around and sprinkle with peppers and cilantro.

SHRIMP CHEESE BALL

Steps:

• Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, Cajun seasoning, cayenne pepper, and red pepper flakes; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the shrimp. Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Drain and discard any excess grease. Set aside.
• Mix cream cheese, liquid smoke, and lemon juice in a large bowl. Stir in the shrimp and 1/2 cup of pecans, mixing until evenly distributed. Roll the mixture into a ball. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes. Mix the parsley with the remaining 1/2 cup of pecans in a bowl. Roll the cheese ball in the parsley mixture until the ball is covered. Cover and refrigerate the cheese ball until completely firm, about 2 hours.

GINGER-CHUTNEY SHRIMP STIR-FRY

Steps:

• In a large skillet, heat oil over medium-high heat. Add shrimp and ginger; stir-fry until shrimp turn pink, 4-5 minutes. Stir in remaining ingredients; cook until vegetables are crisp-tender, stirring occasionally. If desired, serve with rice.

SHRIMP CREAM CHEESE BALL

Steps:

• Add cream cheese, cocktail shrimp, chopped green onion & Worcestershire sauce in a large mixing bowl. Use mixer or food processor to blend.
• Make the cream cheese mixture into a ball, cover and, put in refrigerator for an hour.
• When ready to serve, add cocktail sauce over the cheese ball and serve with crackers.

CURRIED SHRIMP AND CHUTNEY DIP

Steps:

• Stir together cream cheese, chutney, curry powder and garlic until smooth.
• Stir in shrimp, sour cream and salt (if used).
• Store in fridge.
• Serve with melba crackers or pumpernickle bread.

CHUTNEY CREAM CHEESE BALL

Steps:

• Combine all ingredients except chutney and mix thoroughly.
• Form into a ball; wrap in plastic wrap and refrigerate until firm.
• Just before serving remove from refrigerator and place on a serving platter.
• Pour chutney over ball and spread with a spatula to coat evenly.
• Serve with crackers.

CHUTNEY CHEESE BALLS

Steps:

• Combine cream cheese and sour cream in a large bowl; beat at medium speed with an electric mixer until smooth. Add raisins and next 4 ingredients, stirring well. Shape mixture into 2 balls. Combine coconut and parsley; roll cheese balls in coconut mixture. cover and chill at least 4 hours. Top each cheese ball with chutney before serving. Serve with crackers.