Shrimp Ball Soup Recipes

SHRIMP BALL SOUP

Steps:

• For shrimp balls, in a mixing bowl combine egg white, cornstarch, and ginger.
• Add shrimp and mix well.
• In a Dutch oven combine broth, rice wine, pepper and garlic.
• Bring to a boil and add shrimp mixture by rounded teaspoons; return to boiling; reduce heat.
• Cover and simmer for 1 minute.
• Add pea pods, carrots, tofu, and green onion.
• Return to boiling; reduce heat; cover and simmer for 5 minutes more until vegetables are crisp-tender.

CHINESE VEGETABLE SOUP WITH SHRIMP AND PORK MEATBALLS

Steps:

• Prepare the meatballs: Chop the scallions, shrimp, and water chestnuts. Mince the garlic.
• In a medium bowl, mix the corn starch and soy sauce. Add egg whites, sesame oil, scallions, cilantro, ginger and garlic and blend well.
• Add shrimp, pork and water chestnuts and mix well. Add salt and pepper to taste. Chill for 30 minutes.
• Prepare the broth: Chop the scallions and bok choy. Thinly slice the carrot and snow peas. Mince the garlic.
• Combine stock, scallions, garlic, ginger, soy sauce, and carrot in a large soup pot. Bring to a boil, then reduce heat to low and simmer, uncovered, for 10 minutes.
• Form meat mixture into 1" balls and drop into simmering soup (using wet hands makes this easier). Simmer for 10 minutes, until meatballs are cooked through and no longer pink.
• Add the bok choy and snow peas and simmer for 2 minutes. Season to taste with salt and pepper.

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.