Pebble Shrimp
"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
- Ingredients:
- 8
- Yields:
-
40 hors d'oeuvres
ingredients
- 3⁄4 lb cooked shrimp
- 2 (3 ounce) packages cream cheese, softened
- 1 tablespoon minced onion
- 1 tablespoon lemon juice
- 2 teaspoons horseradish
- 1⁄4 teaspoon hot pepper sauce
- seasoning
- 1 cup chopped fresh parsley
directions
- Finely chop the shrimp.
- Cream the cheese.
- Add the lemon juice, horseradish, onion, pepper sauce and shrimp.
- Mix thoroughly and taste for seasoning.
- Divide into tablespoonful balls.
- Roll in parsley and chill.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
