Potted Shrimp

POTTED SHRIMP

Can be prepared in 45 minutes or less but requires additional unattended time.

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

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 1 1/2-cup crock. Chill potted shrimp, covered, at least 4 hours and up to 24.

Serve potted shrimp with crackers or Melba toast.

Makes about 1 1/2 cups. Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/1recipes_galore2007-smallappliance http://groups.yahoo.com/group/1Recipes_Galore2007-drinks Check them out

Contributed by :
* World Recipes Y-Group