Parsley Shrimp Balls
|Packed parsley sprigs||1 1⁄3 Cup (21.33 tbs)|
|Garlic||1 Clove (5 gm)|
|Neufchatel cheese||4 Ounce|
|Liquid hot pepper seasoning||1⁄4 Teaspoon|
|Soy sauce||1 Teaspoon|
|Small cooked shrimp/2 cans about 5 ounce each, rinsed and patted dry||10 Ounce|
Using metal blade, process parsley until finely chopped; set aside.
Rinse processor bowl and blade and reassemble.
Process garlic until chopped.
Cut celery in chunks, add to garlic, and process with on-off bursts until finely chopped.
Cut cheese in chunks and add to celery, along with hot pepper seasoning and soy sauce.
Process with 2 on-off bursts, scrape sides of bowl with a spatula, then process until cheese is soft.
Set aside 40 whole shrimp for garnish.
Add remaining shrimp to cheese mixture and process with 2 on-off bursts.
Scrape sides of bowl with a spatula and process with 1 or 2 additional on-off bursts until shrimp are coarsely chopped.
Cover and chill for 1 hour.
Sprinkle chopped parsley on a piece of wax paper.
For each appetizer, shape 1 teaspoon of cheese mixture into a ball, then roll in parsley to coat all sides.
Spear reserved shrimp on wooden picks and stick one shrimp into each ball.
Cover and chill until serving.