a delicious party treat.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs 30 mins |
| Total Time: | 3 hrs |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup butter
- ½ cup minced garlic
- 1 small red onion, chopped
- 1 tablespoon Cajun seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon crushed red pepper flakes
- 1 pound uncooked shrimp, peeled and cut into pieces
- 1 ½ (8 ounce) packages cream cheese, softened
- 1 teaspoon liquid smoke flavoring
- 1 teaspoon lemon juice
- ½ cup chopped pecans
- 1 bunch fresh parsley, chopped
- ½ cup chopped pecans
Instructions
- 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 | 358 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 2 g |
| Protein | 12 g |
| Saturated Fat | 17 g |
| Sodium | 371 mg |
| Sugars | 1 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe would be better if it was re-written using less butter, more seasoning. I was also able to cook the shrip and garlic and onions in very little butter, then you have a better likelyhood of the spices staying intact.
Since they changed it a little, I would like to mention that I chop the shrimp up in small pieces. Leave as much of the spices that are attached to the shrimp as you can, more flavor in the cheese ball, as to the cup of butter, well it sure makes the flavor great, I wouldn’t think you could fry that much onion and garlic with a couple of tsps. I have also made this butter sauce up, let cool for awhile (so the shrimp don’t cook), and added shrimp and refrigerate for the day. Then Scewer and grill, these are great!
This is very good but alternate version with Old Bay seasoning, cream cheese, scallions and liquid smoke is less salty and easier to make.
This recipe states that you should fry certain ingredients in 1 cup of butter, which is an extraordinarily excessive amount. One could easily fry those same ingredients in a couple of teaspoons of butter. Also, after you fry them, it tells you to drain all excess grease, which I view as an unnecessary waste of butter. In addition to this, although a plentiful amount of flavorful spices are used in this recipe, the cheese ball is very bland. I recommend using instead of 1 tablespoon red pepper flakes, 3 tablespoons and 2 of cayenne pepper.