Recipe of the Month: Cheddar Bay Pepper Jack Shrimp Balls

Cheddar Bay Pepper Jack Shrimp Balls

 I first saw this recipe on H&S Shrimp Company's  Facebook site - it looked really good, and I followed their link to Palmetto Cheese's site where they also have the recipe. I've cooked them twice and have "tweaked" the recipe a bit, and added some notes. We LOVE the Palmetto Cheese products, especially the Cheddar/Jalapeno version -have been eating it for years. 

1)   11.6oz Red Lobster Cheddar Bay Biscuit Mix  (I always find this at Walmart)

1)   11 oz Pepper Jack Palmetto Cheese (you can NEVER find this in our area. I ended up using an 8ox package of shredded Pepper Jack cheese in one batch, and the Palmetto Cheddar/Jalapeno pimento cheese in the 2nd batch. Hate to say it, but I liked the shredded cheese version better - the "balls" didn't fall apart so readily)

2)    pounds Shrimp, peeled, de-veined, chopped (the original recipe called for just one pound. I thought two would be better. I tossed them lightly in Konriko seasoning)

1)  Old Bay seasoning for garnish

1)   A bit of water, about a 1/4 cup

Preheat oven to 375 degrees

In a bowl, mix together biscuit mix, cheese, and chopped shrimp. (here I added a bit of water at a time until I got a gooey "biscuit" consistency.)

Form into 1-2" balls and place on a greased baking sheeet

Bake for 15 minutes at 375 degrees (I ended up putting them back in for another 3-5 minutes, watched them closely, until they became a nice golden brown)

Following the Red Lobster mix instructions, I melted some butter and mixed their seasoning packet in, and brushed the hot Shrimp Balls as they came out, then lightly sprinkled  Old Bay as a garnish.

Served with Remoulade Sauce