Potted Shrimp

9 ingredients
10 steps

Ingredients

  • 1/2 lb. uncooked, large shrimp (in shells)
  • 4 Tbsp. butter (at room temperature)
  • 2 large shallots, minced
  • 1/2 c. dry white wine
  • 3 c. water
  • 1 (8 oz.) pkg. cream cheese (at room temperature)
  • 1 Tbsp. minced fresh tarragon
  • 1/2 tsp. grated lemon peel
  • 1/2 tsp. ground nutmeg

Directions

  1. 1
    Cook shrimp in saucepan of boiling water until cooked thoroughly (about 3 minutes). Transfer shrimp to bowl of ice water and cool.
  2. 2
    Peel and devein shrimp, reserving shells. Finely chop shrimp.
  3. 3
    Place in bowl. Cover and refrigerate.
  4. 4
    Melt 1 tablespoon butter in medium skillet over medium heat. Add shallots; stir 2 minutes. Add shrimp shells; stir 1 minute. Add wine and simmer for 3 minutes.
  5. 5
    Increase heat to high.
  6. 6
    Add 3 cups water and boil until liquid is reduced to 1 1/2 cups or for about 8 minutes. Strain; discard all solids.
  7. 7
    Return cooking liquid to skillet and boil until reduced to 3 tablespoons or for about 10 minutes. Cool.
  8. 8
    Beat the cream cheese, tarragon, lemon peel, nutmeg, reduced shrimp liquid and 3 tablespoons butter in a bowl until smooth.
  9. 9
    Stir in chopped shrimp.
  10. 10
    Season with salt and pepper. Spoon into 2 cup dish. Cover and refrigerate overnight. Serve with assorted crackers.

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