Potted Shrimp
Food & Wine's Holiday Favorites
Potted Shrimp
Food & Wine's Holiday Favorites
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1 1/4 pounds medium shrimp, in the shell 2/3 cup dry white wine 1 clove garlic, bruised 1 bay leaf 4 drops hot pepper sauce 2 tablespoons minced onion 2 tablespoons minced scallion 2 teaspoons chopped fresh parsley 1/2 teaspoon celery seed 1/2 teaspoon fresh ground black pepper 1/2 teaspoon salt 1/8 teaspoon dried thyme 1 tablespoon lemon juice 1 egg, beaten to mix 1/2 cup fresh bread crumbs 4 tablespoons butter, melted Directions: Cook the unpeeled shrimp in boiling salted water for 1 minute. Then, when the shrimp are cool enough to handle, peel and devein them. Heat the oven to 350°F and butter a 1 1/2 quart baking dish. Coarsely chop the shrimp in a food processor or with a knife. In a small saucepan, combine the wine, garlic, bay leaf, and hot pepper sauce. Bring to a simmer and cook for 5 minutes. Let the mixture cool and then discard the garlic and bay leaf. In a large bowl, combine the shrimp, onion, scallion, parsley, celery seed, pepper, salt, thyme, and lemon juice. Stir in the wine mixture, egg, and bread crumbs. Add the melted butter and mix to combine. Spoon the shrimp mixture into the prepared baking dish. bake until set, about 30 minutes. Refrigerate for at least 1 hour. Serves 8. |