Ingredients3 h servings 358 cals
- 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.
Per Serving: 358 calories; 33 g fat; 6.1 g carbohydrates; 11.6 g protein; 129 mg cholesterol; 371 mg sodium. Full nutrition
ReviewsRead all reviews 4
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 ...
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 chee...
This is very good but alternate version with Old Bay seasoning, cream cheese, scallions and liquid smoke is less salty and easier to make.