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“This recipe was published in a local newpaper from Baton Rouge, Louisiana. I think it makes a good summer hors d'oeuvres. Cook time is the chill time.”
READY IN:
2hrs 15mins
YIELD:
40 hors d'oeuvres
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely chop the shrimp.
  2. Cream the cheese.
  3. Add the lemon juice, horseradish, onion, pepper sauce and shrimp.
  4. Mix thoroughly and taste for seasoning.
  5. Divide into tablespoonful balls.
  6. Roll in parsley and chill.

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