Shrimp Cheese Ball Recipe
Equipment
- mixer
- bowl
- spoon
- knife
Ingredients
- 3 tablespoons olive oil if using pre-cooked shrimp you’ll only need 2 tablespoon of oil
- 8 garlic cloves minced
- ½ small yellow onion finely chopped
- 1 tablespoon taco seasoning or Old Bay/Cajun Seasoning
- ½ tablespoon cayenne pepper
- ½ teaspoon red pepper flakes skip if using a spicy taco seasoning
- ½ lb raw shrimp thawed, pat dried, peeled, tail removed, and cut into small pieces
- 3 tablespoon lime juice or lemon juice
- 12 oz cream cheese, softened (or 1 ½ packages)
- ½ cup chopped pecans preferably toasted
- ½ bunch of parsley chopped (or cilantro)
Instructions
- 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 tablespoon of lime juice. Set aside.
- Using a hand mixer, mix cream cheese and the remaining 2 tablespoon of lime juice in a large bowl. Stir in the shrimp mixture and 2 tablespoon 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.
Recipe Notes
Nutrition
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