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.
- Portion size 300 servings
- Credits : Canadian Living Magazine: December 2005
- 1 lb large raw shrimp
- 1/2 cup butter
- 1/2 cup chopped shallots
- 2 cloves of garlic chopped
- 1/2 teaspoon salt
- 1 bay leaf
- 1 tablespoon lemon juice
- 1 tablespoon vodka (optional)
- 1/4 teaspoon prepared horseradish
- 1/4 cup softened cream cheese cubed
- 1 tablespoon minced fresh chives
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.
Nutritional facts <b>Per 1 tbsp (15 mL):</b> about
- Sodium 139 mg
- Protein 4 g
- Calories 71.0
- Total fat 6 g
- Cholesterol 44 mg
- Saturated fat 4 g
- Total carbohydrate 1 g
- Iron 4.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 7.0
- Vitamin C 2.0