Recipe: Potted Shrimp (shrimp spread using cream cheese, make ahead)

POTTED SHRIMP

1/2 cup finely chopped shallots
1 bay leaf
3/8 cup butter, softened, divided use
1/2 pound shrimp, shelled and deveined
3 tablespoons sherry
4 oz. cream cheese, softened
1 tablespoon lemon juice
2 tablespoons minced chives
Crackers (for serving)

In a large skillet cook shallots with bay leaf in 1 tablespoon of butter over moderate heat stirring until soft.

Add shrimp and salt and pepper to taste. Cook until shrimp are pink and cooked through. Add sherry and boil mixture until all liquid is evaporated.

Remove and discard bay leaf; cool mixture.

When cool, remove shrimp and chop fine.

In a bowl stir together remaining butter and cream cheese until smooth. Stir in shrimp, shallot mixture, lemon juice chives, and season to taste. Before serving, chill at least four and up to 24 hours.

Serve with crackers.

From: Shelley,LA - 10-22-97