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Parsley Shrimp Balls Recipe
|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|
Serving size: Complete recipe
Calories 529 Calories from Fat 233
% Daily Value*
Total Fat 27 g40.8%
Saturated Fat 14.6 g73.1%
Trans Fat 0 g
Cholesterol 83.9 mg
Sodium 736.9 mg30.7%
Total Carbohydrates 12 g4%
Dietary Fiber 3.1 g12.5%
Sugars 4.8 g
Protein 57 g113.7%
Vitamin A 158.6% Vitamin C 182.4%
Calcium 26.1% Iron 29.6%
*Based on a 2000 Calorie diet
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.