1 (2 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
2 tablespoons prepared horseradish
1 1/2 tablespoons chopped fresh parsley
1 teaspoon lemon juice
1 (12 fluid ounce) can or bottle beer
1 fluid ounce orange juice
1 (.25 ounce) package instant vanilla pudding mix
1/2 cup chopped celery
1 cup chopped pecans
In a medium bowl, cream together cream cheese, mushrooms, Worcestershire sauce, salt, horseradish, parsley, lemon juice and beer. Mix in orange juice, pudding mix and celery. Shape mixture into a 1/4-inch-thick layer on an ungreased cookie sheet.
Cover and refrigerate dough 5 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Roll out onto a large baking sheet. Brush with remaining lemon juice and sprinkle with pecans.
Bake in preheated oven for 50 minutes, until shrimp are slightly pink while still slightly pink. Discard leftovers, and transfer to 12-inch round baking pan. Cool completely and refrigerate leftovers.
hungrier than my tcqueens