SHRIMP CHEESE BALL
A great party treat.
Provided by Debbie
Categories Appetizers and Snacks Dips and Spreads Recipes Shrimp Dip Recipes
Time 3h
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 357.7 calories, Carbohydrate 6.1 g, Cholesterol 129 mg, Fat 33 g, Fiber 1.6 g, Protein 11.6 g, SaturatedFat 16.7 g, Sodium 370.7 mg, Sugar 0.9 g
SHRIMP CHEESE BALL
Make and share this Shrimp Cheese Ball recipe from Food.com.
Provided by mommyoffour
Categories Spreads
Time 1h5m
Yield 1 ball
Number Of Ingredients 5
Steps:
- Drain shrimp.
- Mix shrimp and garlic powder together.
- Whip all cream cheese together until fluffy.
- Combine cream cheese mixture with shrimp mixture.
- Refrigerate 1 hour.
- Form into 1 ball.
- Roll in finely chopped pecans.
- serve with asst crackers.
Nutrition Facts : Calories 2525.4, Fat 238.6, SaturatedFat 106.9, Cholesterol 857.7, Sodium 1755.3, Carbohydrate 28.7, Fiber 10.7, Sugar 5.7, Protein 83.1
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY CRISPY VIETNAMESE SHRIMP BALLS
This is my take on the classic Vietnamese sugar cane shrimp recipe and it works great! Serve with Vietnamese dipping sauce (nuoc cham) or mix of hoisin sauce and sriracha hot sauce or plain.
Provided by Arads
Categories Appetizers and Snacks Seafood Shrimp
Time 1h5m
Yield 8
Number Of Ingredients 12
Steps:
- Rinse shrimp well under cold water and pat dry with a paper towel. Coarsely chop shrimp into medium pieces and place in the bowl of a food processor.
- Add 1 beaten egg, shallot, sesame oil, cornstarch, brown sugar, fish sauce, garlic, salt, and pepper to the shrimp in the food processor. Blend until a smooth paste is created. Transfer shrimp paste to a bowl and refrigerate until slightly hardened, about 30 minutes.
- Remove paste from refrigerator. Use an ice cream scoop, a tablespoon, or your hands to form shrimp paste into balls.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add shrimp balls, cover, and steam until they become opaque, about 5 minutes. Transfer steamed shrimp balls to a plate and allow to cool to room temperature, about 5 minutes.
- Place bread crumbs in a bowl and season with salt and pepper. Place 2 beaten eggs in a separate bowl. Roll steamed shrimp balls in bread crumbs, then in beaten eggs, then again in bread crumbs and then place on a plate.
- Heat oil in a small pan over medium heat. Cook shrimp balls until golden brown on all sides, about 5 minutes.
Nutrition Facts : Calories 297.4 calories, Carbohydrate 17.2 g, Cholesterol 156 mg, Fat 18.9 g, Fiber 1 g, Protein 14.5 g, SaturatedFat 3 g, Sodium 385 mg, Sugar 2.7 g
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- Heat a large skillet over medium heat, add the oil and cook the onion for about 3 minutes. Stir in the garlic, the taco seasoning, cayenne pepper, and red pepper flakes. Cook for about 1 minute and then add the chopped shrimp. If raw, let it cook for about 2-3 minutes or just until turn pink. If pre-cooked, warm up the shrimp for 30-60 seconds. Stir in 1 tbsp of lime juice. Set aside.
- Using a hand mixer, mix cream cheese and the remaining 2 tbsp of lime juice in a large bowl. Stir in the shrimp mixture and 2 tbsp of pecans, mixing with a spoon until homogeneous. Place the soft mixture over a large sheet of plastic wrap and wrap tightly forming into a cheese ball. You may need to cover the ball with another sheet of plastic wrap.
- Store seafood cheese ball in the fridge until firm, about 2 hours. About 10 minutes before serving, mix the parsley with the remaining pecans in a large plate. Roll the cheese ball in the parsley mixture until covered and serve.
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