Potted Shrimp

Description
Can be prepared in 45 Minutes or less but requires additional unattended time. Makes about 1½ cups.


 * Contributed by World Recipes Y-Group

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

Directions

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