Shrimp Cheese Ball Food

SHRIMP CHEESE BALL

Steps:

• Melt butter in a large skillet over medium high heat. Add shrimp and cook, stirring frequently, for approximately 4 minutes, or until shrimp have just turned pink and are opaque.
• Drain off juices (if any) and transfer to a plate to cool.
• Chop shrimp into about 1/4-inch pieces.
• In a large mixing bowl, stir together chopped shrimp, cream cheese, onion, Worcestershire sauce, lemon juice, hot sauce, garlic powder, salt and Old Bay Seasoning using a rubber spatula until well-combined.
• Transfer cheese mixture to a plate and form into a ball.
• Cover with plastic wrap and refrigerate for at least 1 hour, or until firm. Remove from refrigerator and coat with chopped pecans 10 minutes before serving (allowing time to slightly soften so it spreads easier).
• Serve with crackers.

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.

SHRIMP CHEESE BALL

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.

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.

SHRIMP COCKTAIL CHEESE BALL APPETIZER

Steps:

• Chop shrimp into small pieces. Mix with cream cheese, onion, and 1 tablespoon horseradish sauce. Form mixture into a ball, wrap in plastic wrap, and refrigerate for 8 hours, or overnight.
• Mix ketchup, horseradish, and lemon juice for sauce together until well blended. Cover and refrigerate until chilled, about 30 minutes.
• Unwrap shrimp ball and place on a platter. Pour sauce over top and serve.

SHRIMP BALL

Steps:

• Blend shrimp and cream cheese, and Old bay until Smooth. Form into ball, Pour Cocktail Sauce over top, and Serve with Crackers or Tortilla Chips.

HUNDRED CORNER SHRIMP BALLS

Steps:

• Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
• Preheat oven to 425°F.
• Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.