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Potted Shrimp

Source of Recipe


Gourmet, December 1995






List of Ingredients



• ½ cup finely chopped shallots
  
• 1 bay leaf
  
• ¾ stick (6 Tbsp) unsalted butter, softened
  
• ½ lb. shrimp, shelled and deveined
  
• 3 Tbsp medium-dry sherry
  
• 4 ounces cream cheese (about 1/2 cup), softened
  
• 1 Tbsp fresh lemon juice
  
• 2 Tbsp minced fresh chives
  
• Accompaniment: crackers or melba toast
  






Instructions



1. In a large skillet, cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft. Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes. Add sherry and boil mixture until almost all liquid is evaporated. Cool mixture and discard bay leaf.
   
   
2. Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.
   
   
3. In a bowl, stir together remaining 5 tablespoons butter and cream cheese until smooth. Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste, and transfer to a 1½-cup crock. Chill potted shrimp, covered, at least 4 hours and up to 24 hours.
   
   Serve potted shrimp with crackers or melba toast.
   
   Makes about 1½ cups.