A great party treat.
Ingredients
- butter: 1 cup
- garlic: 0.5 cup (minced)
- red onion: 1 piece (chopped)
- Cajun seasoning: 1 Tbsp
- cayenne pepper: 1 Tbsp
- red pepper flakes: 1 Tbsp (crushed)
- uncooked shrimp, peeled and: 1 pound (cut into pieces)
- ½ (8 ounce) packages cream cheese: 1 piece (softened)
- liquid smoke flavoring: 1 tsp
- lemon juice: 1 tsp
- pecans: 0.5 cup (chopped)
- bunch fresh parsley: 1 piece (chopped)
- pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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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.
