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Potted Shrimp


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  • 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


Servings 4


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.

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