Potted Shrimp
Gourmet December 1995

1/2 cup finely chopped shallots
1 bay leaf
3/4 stick (6 tablespoons) unsalted
butter, softened
1/2 pound shrimp, shelled and deveined
3 tablespoons medium-dry Sherry
4 ounces cream cheese (about
1/2 cup), softened
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives
Accompaniment:
Crackers or melba toast

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