A great party treat.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
2 hrs 30 mins
total:
3 hrs
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

358 calories; protein 11.6g 23% DV; carbohydrates 6.1g 2% DV; fat 33g 51% DV; cholesterol 129mg 43% DV; sodium 370.7mg 15% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/19/2010
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! Read More
(12)

Most helpful critical review

Rating: 2 stars
01/05/2010
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. Read More
(16)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 2 stars
01/04/2010
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. Read More
(16)
Rating: 5 stars
04/19/2010
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! Read More
(12)
Rating: 4 stars
01/11/2010
This is very good but alternate version with Old Bay seasoning cream cheese scallions and liquid smoke is less salty and easier to make. Read More
(9)
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Rating: 2 stars
12/17/2010
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. Read More
(5)
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