Low Carb Shrimp Pecan Truffles

Low Carb Shrimp Pecan TrufflesLow Carb Shrimp Pecan TrufflesLow Carb Shrimp Pecan Truffles. Clearly, the toasted pecans may look like the star of this show but all of the ingredients go so well together using the cream cheese as glue. We mostly think of truffles as some type of chocolatey confection and in my lifetime I have eaten and loved many of them but that is not the case here as these shrimp truffles are savory.

I doubt many of you know this but after mostly retiring from the restaurant biz in 2002-03, I began making & selling quilts, many of which can be seen here.  People told me I was nuts as you could barely give away a quilt let alone sell them but I showed them that they were so wrong. I ended up selling quilts to people all over the world let alone all over the U.S.  During the time I was teaching myself to quilt, I was also watching a program on PBS called Cooking In Quilt Country with Marsha Adams.  I don’t know if Marsha was Amish in Ohio or even if she ever made a quilt or not but man, could she cook.  The program was a marriage made in heaven for a gal like me.  And so, these low carb shrimp pecan truffles are an homage to Marsha.  The recipe is hers and as she made them.  The only thing I don’t know is how large they were so I have made them bitesize, eminently poppable, and…probably easy to overeat but, have no fear as they are so low carb it just doesn’t matter.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Shrimp Pecan Truffles
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Ingredients
  1. 8 Oz Cream Cheese
  2. ¾ Lb Finely Minced Or Ground Cooked Shrimp (Squeezed & Minced Small Bay Shrimp Are Great For This)
  3. 2 t Dried Parsley
  4. 2 t Dijon Mustard
  5. 2 t Lemon Juice
  6. 2-3 Drops Hot Sauce
  7. Pinch Onion Powder
  8. ¼ t Salt
  9. ¼ t Pepper
  10. 1 C Finely Chopped & Toasted Pecans
  11. Toothpicks
Instructions
  1. In a medium bowl combine all ingredients except the nuts & refrigerate overnight.
  2. Place the toasted nuts in a shallow dish.
  3. Form the cheese & shrimp mixture into ¾” balls or use a #100 scoop.
  4. Roll the balls in the nuts and refrigerate again until serving time.
  5. Stick in some toothpicks with more to the side.
  6. 36 Servings
  7. 47 Calories, .7g Protein, 4.7g Fat, 0.8g Carbs, 0.5g Fiber, 0.3g Net Carbs
Notes
  1. I pulsed the shrimp in my small processor.
  2. Don't forget to toast your pecans and I pulsed them in my processor too.
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