Potted Shrimp
This splendid gift is so irresistible that you may need to make double to serve at home, too. You can set one of the shrimp aside for garnish.
Servings: 1-1/4 cups (300 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 71 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 44 mg |
| sodium | 139 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 7% |
| vit C | 2% |
| folate | 1% |
-
1 lb (500 g) large raw shrimp
1/2 cup (125 mL) butter
1/2 cup (125 mL) chopped shallots
2 cloves garlic, chopped
1/2 tsp (2 mL) salt
1 bay leaf
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) vodka (optional)
1/4 tsp (1 mL) prepared horseradish
1/4 cup (50 mL) softened cream cheese, cubed
1 tbsp (15 mL) minced fresh chives
Preparation:
Peel and devein shrimp; rinse shells and pat dry. Set aside.
In large skillet, melt butter over medium heat; fry shells, stirring, until pink, about 4 minutes. Scrape shells and butter into food processor; chop coarsely. Strain through fine sieve into bowl, pressing shells.
Pour strained butter into clean skillet. Add shallots, garlic, salt and bay leaf; fry over medium heat, stirring, until shallots are translucent, about 4 minutes. Add shrimp; fry until pink, about 3 minutes. Discard bay leaf.
In food processor, coarsely chop together shrimp mixture, lemon juice, vodka (if using) and horseradish. Add cheese; chop until incorporated and shrimp are still slightly chunky. Let cool.
Scrape into terrine or jar; smooth top. Cover and refrigerate until firm. (Make-ahead: Refrigerate for up to 2 days.) Garnish with chives.
Source
Canadian Living Magazine: December 2005
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