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New Year's: Potted Shrimp

Source of Recipe


Food & Wine Holiday Cookbook






List of Ingredients



• 1-1/4 lbs. medium shrimp, in the shell
  
• 2/3 cup dry white wine
  
• 1 clove garlic, bruised
  
• 1 bay leaf
  
• 4 drops hot pepper sauce
  
• 2 Tbsp minced onion
  
• 2 Tbsp minced scallion
  
• 2 tsp chopped fresh parsley
  
• 1/2 tsp celery seed
  
• 1/2 tsp fresh-ground black pepper
  
• 1/2 tsp salt
  
• 1/8 tsp dried thyme
  
• 1 Tbsp lemon juice
  
• 1 egg, beaten to mix
  
• 1/2 cup fresh bread crumbs
  
• 4 Tbsp butter, melted
  






Instructions



1. Cook the unpeeled shrimp in boiling salted water for 1 minute. Then, when the shrimp are cool enough to handle, peel and devein them.
   
   
2. Heat the oven to 350 degrees (F) and butter a 1-1/2-quart baking dish. Coarsely chop the shrimp in a food processor or with a knife.
   
   
3. In a small saucepan, combine the wine, garlic, bay leaf and hot pepper sauce. Bring to a simmer and cook for 5 minutes. Let the mixture cool, and then discard the garlic and bay leaf.
   
   
4. In a large bowl, combine the shrimp, onion, scallion, parsley, celery seed, pepper, salt, thyme and lemon juice. Stir in the wine mixture, egg and bread crumbs. Add the melted butter and mix to combine.
   
   
5. Spoon the shrimp mixture into the prepared baking dish. Bake until set, about 30 minutes. Refrigerate for at least 1 hour.
   
   Serves 8
   
   WINE RECOMMENDATION: A rich (but not overly oaky) California Chardonnay, with its butter and citrus flavors, will do nicely with the rich taste and texture of the shrimp pate.