Step 2 of 2
Combine the lemon juice, liquid smoke, and cream cheese within a spacious mixing bowl. Incorporate the shrimp along with 1/2 cup of pecans, ensuring everything is well-combined. Shape the combined mixture into a rounded form. Wrap it in plastic and chill for about half an hour to let it set. Combine the chopped parsley with the other 1/2 cup of pecans in a separate container. Coat the exterior of the cheese ball by rolling it in the nut and herb mixture. Keep the cheese ball chilled until it sets completely, which should take around 2 hours.
The recipe would improve with an increased amount of seasoning and a reduction in butter. I found that I could sauté the onions, garlic, and shrimp using just a tiny amount of butter, which actually helps the spices stick to the shrimp much better.
It is quite tasty, but I prefer a different approach using scallions, cream cheese, Old Bay, and liquid smoke, as it is less salty and simpler to prepare.
Using a full cup of butter to fry these ingredients as directed is an extreme amount. You could easily sauté those same components using only two teaspoons of butter. Furthermore, the instruction to drain off the excess fat seems like a pointless waste. Beyond the butter issue, despite the generous amount of seasoning, the final cheese ball lacks flavor. I suggest increasing the red pepper flakes to 3 tablespoons and adding 2 tablespoons of cayenne pepper to improve the taste.