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Parsley Shrimp Balls

Chef.Foodie's picture
Ingredients
  Packed parsley sprigs 1 1⁄3 Cup (21.33 tbs)
  Garlic 1 Clove (5 gm)
  Stalk celery 1⁄2
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Shrimp

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