Potted Shrimp
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
56
Sourness
48
mins
Prep time (avg)
4
Difficulty
Ingredients:
4 cloves
Garlic (finely chopped)1 cup
White Wine (dry)1 tbsp
Lemon Juice (fresh)1 tsp
Kosher Salt1
CrackerDirections:
1
Melt all but 2 tablespoons of the butter in a medium saucepan over medium-low heat without boiling, about 4 minutes, and skim off any foam that rises to the surface
2
Remove from the heat and set aside
3
Melt the remaining 2 tablespoons butter over medium heat in a medium skillet
4
Cook the garlic, stirring, until fragrant, 1 minute
5
Add the shrimp and cook, stirring frequently, until starting to turn pink, about 2 minutes
6
Pour in the wine and cook, stirring, until the liquid is nearly completely evaporated, about 3 minutes
7
Pour in the lemon juice and cook 1 minute longer
8
Stir in the salt and clarified butter and remove from the heat
9
Spoon the shrimp into a small baking dish
10
Stir in the parsley and pour the melted butter from the skillet over the shrimp just to cover
11
Reserve any remaining butter in the refrigerator
12
Chill the shrimp until the butter is solid, 2 hours
13
Pulse the shrimp mixture in a food processor until pureed
14
Return the mixture to the baking dish
15
Warm the refrigerated reserved butter in the microwave just until liquefied, about 10 seconds
16
Pour over the shrimp to cover and refrigerate 3 hours or overnight
17
Remove the dish from the refrigerator 1 hour before serving
18
Spread on crackers or toasted baguette slices and garnish with additional parsley