Description Edit

Contributed by World Recipes Y-Group

  • Can be prepared in 45 Minutes or less but requires additional unattended time.
  • Makes about 1½ cups.

Ingredients Edit

Directions Edit

  1. In a large skillet cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft.
  2. Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes.
  3. Add sherry and boil mixture until almost all liquid is evaporated.
  4. Cool mixture and discard bay leaf.
  5. Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.
  6. In a bowl stir together remaining 5 tablespoons butter and cream cheese until smooth.
  7. Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste and transfer to a 1½-cup crock.
  8. Chill potted shrimp, covered, at least 4 hours and up to 24.
  9. Serve potted shrimp with crackers or Melba toast.

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