Dremas Sassy Shrimp Ball Recipes

QUICK AND EASY SHRIMP BALL

Steps:

• 1. Set cream cheese out to soften
• 2. Open canned shrimp and rinse thoroughly
• 3. Dry shrimp using paper towels. IMPORTANT-be sure to dry completely
• 4. In a medium bowl, add soften cream cheese and shrimp. Mix together until thoroughly combined
• 5. Using a spatula, scrape sides of bowl and form mixture into a ball in the bottom of the bowl
• 6. Remove ball to a serving platter. Hollow out the center to accommodate the full bottle of cocktail sauce. Place in fridge until ready to serve.
• 7. When ready to serve, pour bottle of cocktail sauce into hollow of the ball. Surround with crackers and serve.
• 8. If you don't care for cocktail sauce, you can add a TBS or 2 of finely minced scallions, greens included, and a bit of fresh garlic finely minced. I've also used fresh basil, finely chopped, when not using cocktail sauce. All have been very good. Experiment with whatever spices you enjoy. The cream cheese and shrimp is a very tasty combination. Cream cheese is very fun and versatile for a great snack. I've served blocks of cream cheese with hot pepper jelly poured over them and crackers...very yummy! Finely chopped ham, or a can of deviled ham, and cream cheese also works very well together. Mix in a bit of pickle relish and you have a great sandwich spread.

BAKED SHRIMP BALLS

Steps:

• Place everything into a bowl and mix together.
• Shape mixture into small balls. Place on a lightly greased cookie sheet. Spray balls with olive oil (I use a spray bottle) and bake at 350ºF for 25 minutes.
• Serve hot with lemon wedges or chili sauce (sweet or not).

HUNDRED CORNER SHRIMP BALLS

Steps:

• Pulse shrimp in a food processor until finely chopped. Transfer to a large bowl, then stir in water chestnuts, egg white, pork fat, rice wine, ginger, scallion, salt, and cornstarch. Beat shrimp mixture vigorously with a wooden spoon and throw it against side of bowl until combined well and compacted. Wet your hands with cold water and form teaspoons of shrimp mixture into balls, arranging in 1 layer on a wax-paper-lined tray. Coat balls, 1 at a time, in panko, then arrange in 1 layer on another wax-paper-lined tray.
• Preheat oven to 425°F.
• Heat oil in a 5-quart pot until a deep-fat thermometer registers 375°F and fry balls in 4 batches, turning, 1 to 1 1/2 minutes, or until golden and just cooked through. (Return oil to 375°F between batches.) Transfer with a slotted spoon to paper towels to drain. When all shrimp balls are fried, reheat on a rack set in a shallow baking pan in middle of oven until just hot, about 2 minutes.

DREMA'S "SASSY SHRIMP" BALL

Steps:

• In collander rinse frozen shrimp with cold water until thawed. Allow to drain well while preparing the reaminder of ingredients.
• In large mixing bowl combine remaining ingredients and mix well. Add shrimp into mixture and mix well. Shape into ball(s) and roll in parsley flakes.
• Wrap tightly in plastic wrap and refrigerate until ready to serve. Tip: You may adjust the horseradish to your liking. This recipe contains mild amounts - so for my spicy family I add about 2 tab of horseradish! Enjoy with your favorite crackers!