3 cup water
1 lb unpeeled medium-size fresh shrimp
1 package cream cheese, softened (8-oz.)
1 tbsp prepared horseradish
1 tbsp lemon juice
2 tsp grated onion
1 tsp liqid smoke
1/4 cup chopped pecans, toasted
2 tbsp chopped fresh parsley
Directions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until
shrimp turn pink. Drain well; rinse with cold water. Chill. Peel,
devein, and chop shrimp.
Combine shrimp, cream cheese, and next 4 ingredients in a bowl; stir
well. Cover and chill 1 hour. Shape shrimp mixture into a ball; cover
and chill thoroughly.
Combine chopped pecans and parsley; roll cheese ball in pecan mixture.
Serve with assorted crackers. Yield: 1 (4-inch) cheese ball.
Servings: 1 cheeseball
Mighty Nice Shrimp Cheese Ball Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Fish; Seafood; Shrimp
The History of Recipes
Academics have traced the existence of recipes back into distant history, certainly as far into history as early Egypt, and maybe further still. Having said that, sadly, these early recipes were just very basic pictorial recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. During Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and desserts, a very modern way of dining. This early Roman chef informs us how the Roman cooks made use of a good variety of herbs and spices, including some that we all recognise like bay, mint and asafoetida. As our culinary historical trip moves on a few more years there were two books from the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that we all know today, but rather accounts of the types of food cooked for the nobility of the time. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, including spices such as rosemary and coriander. These new foods and spices prompted an explosion in books on cookery, the majority of which are now in private cookery archives. During the succeeding few hundred years, the rich and powerful families of the West strove to lay on the best banquets, and as a consequence, chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and writing down recipes to help cooks of their time. By the arrival of the 1900s, cookery books were starting to become popular due to more people being able to read, more spare time and being a little richer. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Mighty Nice Shrimp Cheese Ball recipe.
