Difference between revisions of "Potted Shrimp"
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* [[cracker]]s or [[Melba toast]] | * [[cracker]]s or [[Melba toast]] | ||
| − | == | + | == Procedures == |
# In a large skillet cook [[shallot]]s with [[bay leaf]] in 1 tablespoon [[butter]] over moderate heat, stirring, until soft. | # In a large skillet cook [[shallot]]s 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 [[shrimp]] and [[salt]] and [[pepper]] to taste and cook, stirring occasionally, until [[shrimp]] are pink and cooked through, about 3 minutes. | ||
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# Serve potted [[shrimp]] with crackers or Melba toast. | # Serve potted [[shrimp]] with crackers or Melba toast. | ||
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==References== | ==References== | ||
<references/> | <references/> | ||
| + | [[Category:North American cuisine]] | ||
| + | |||
[[Category:American cuisine]] | [[Category:American cuisine]] | ||
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
[[Category:Shrimp Recipes]] | [[Category:Shrimp Recipes]] | ||
| + | [[Category:Seafood Recipes]] | ||
[[Category:Shallot Recipes]] | [[Category:Shallot Recipes]] | ||
[[Category:Sherry Recipes]] | [[Category:Sherry Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
[[Category:Chives Recipes]] | [[Category:Chives Recipes]] | ||
Latest revision as of 16:22, 11 July 2012
Description
Contributed by World Recipes Y-Group
- Can be prepared in 45 Minutes or less but requires additional unattended time.
- Makes about 1½ cups.
Ingredients
- ½ cup firmly chopped shallots
- 1 bay leaf
- ¾ stick (6 tablespoons) unsalted butter, softened
- ½ pound shrimp, shelled and if desired de-veined
- 3 tablespoons medium-dry sherry
- 4 ounces cream cheese (about ½ cup), softened
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced fresh chives
- crackers or Melba toast
Procedures
- 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.
- 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.
- Serve potted shrimp with crackers or Melba toast.
