Parsley Shrimp Balls
|Small cooked shrimp/Two cans, 5 ounce each shrimp, drained||10 Ounce, cooked, drained|
|Neufchatel cheese||4 Ounce, softened|
|Finely chopped celery||3 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Liquid hot pepper seasoning||1⁄4 Teaspoon|
|Soy sauce||1 Teaspoon|
|Finely chopped parsley||2⁄3 Cup (10.67 tbs)|
Rinse and thoroughly drain shrimp; spread out on paper towels; pat dry.
Set aside 40 whole shrimp for garnish; coarsely chop remaining shrimp.
In a bowl, beat together cheese, celery, garlic, hot pepper seasoning, and soy until very smooth.
Stir in chopped shrimp just until blended.
Cover and chill about 1 hour or until easy to handle.
Sprinkle parsley on a piece of wax paper.
For each appetizer, shape 1 teaspoon 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 refrigerate until thoroughly chilled or until next day.
Serving size: Complete recipe
Calories 592 Calories from Fat 257
% Daily Value*
Total Fat 29 g44.9%
Saturated Fat 15.4 g76.9%
Trans Fat 0 g
Cholesterol 636.8 mg212.3%
Sodium 1358.3 mg56.6%
Total Carbohydrates 9 g3%
Dietary Fiber 1.5 g6.2%
Sugars 4.8 g
Protein 71 g142.4%
Vitamin A 72.6% Vitamin C 61.1%
Calcium 29.9% Iron 57.9%
*Based on a 2000 Calorie diet