Potted Shrimp

By á-174942

Ingredients

• 4 ounces unsalted butter - (1 stick) softened
• 1 tablespoon fresh lemon juice
• 8 ounces cream cheese
• 2 tablespoons minced shallots
• 1 pinch Essence (see Bayou Blast recipe)
• 2 tablespoons sherry
• 1/4 teaspoon salt
• 1 pinch ground mace
• 1 pinch cayenne
• 1 tablespoon chopped chives
• 12 ounces small shrimp peeled, cooked, and chopped
• 8 ounces crawfish tails cooked, peeled, and chopped
• 2 tablespoons minced chives
• French bread croutons as accompaniment

Details

Servings 4

Preparation

Step 1

In the bowl of an electric mixer, combine the butter, lemon juice, cream cheese, shallots, Essence, sherry, salt, mace, cayenne, and chives and mix with a rubber spatula. Add the shrimp and crawfish and mix to combine. Fold in the chives.

Transfer to a large bowl, smoothing the top with the spatula. Chill until just firm, not letting the butter get too hard, about 30 minutes.

Serve with croutons.

This recipe yields 4 servings.