Pebble Shrimp

This recipe was published in a local newpaper from Baton Rouge, Louisiana. I think it makes a good summer hors d'oeuvres. Cook time is the chill time.

• Ready In: 2 hrs 15 mins
• Yields: 40 hors d'oeuvres

Ingredients

• 3⁄4 lb  cooked shrimp
• 2 (3 ounce) packages cream cheese, softened
• 1  tablespoon  minced onion
• 1  tablespoon lemon juice
• 2  teaspoons horseradish
• 1⁄4 teaspoon  hot pepper sauce
•  seasoning
• 1  cup  chopped fresh parsley

Directions

1. Finely chop the shrimp.
2. Cream the cheese.
3. Add the lemon juice, horseradish, onion, pepper sauce and shrimp.
4. Mix thoroughly and taste for seasoning.
5. Divide into tablespoonful balls.
6. Roll in parsley and chill.