Paula Deens Cajun Seafood Balls Recipes

Steps:

• Pulse the shrimp in a food processor until finely chopped.
• Transfer the shrimp into a large mixing bowl.
• Add all the remaining ingredients except 1 of the beaten eggs and the bread crumbs, and fold together gently but thoroughly.
• Roll the mixture into 1 1/2-inch balls and dip into the beaten egg and then dredge in the bread crumbs.
• Deep-fry in 350 degree F oil until golden brown.
• Drain on paper towels.
• Serve with lemon wedges and more tartar or remoulade sauce for dipping.

Steps:

• Place the cream cheese and milk in a bowl; beat until well combined.
• Add in shredded cheese, onions, pimento and HALF of each, crumbled bacon and chopped pecans; mix to combine.
• Season with salt and black pepper.
• Transfer the mixture to a large piece of plastic wrap, then form into a ball; cover tightly and chill a minimum of 2 hours.
• In a pie plate mix together the remaining chopped pecans and bacon, then mix in the parsley and poppy seeds.
• Unwrap the cheese ball then gently roll into the nut mixture.
• Wrap again in a clean piece of plastic wrap and chill up to 24 hours.

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
• Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
• Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.