 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Can be prepared in 45 minutes or less but requires additional unattended time. Ingredients:
1/2 cup firmly chopped shallots |
1 bay leaf |
3/4 stick (6 tablespoons) unsalted butter, softened |
1/2 pound shrimp, shelled and if desired deveined |
3 tablespoons medium-dry sherry |
4 ounces cream cheese (about 1/2 cup), softened |
1 tablespoon fresh lemon juice |
2 tablespoons minced fresh chives |
accompaniments: crackers or melba toast |
Directions:
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. Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.
2. 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 1 1/2-cup crock. Chill potted shrimp, covered, at least 4 hours and up to 24.
3. Serve potted shrimp with crackers or Melba toast.
|
|