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Total Time
8hrs 6mins
Prep 8 hrs
Cook 6 mins

From Good Housekeeping. Triple-tested at the Good Housekeeping Research Institute. Rillettes are a rich, pâté-like spread served cold as an appetizer on bread or toast. NOTE: To do ahead, freeze rillettes in jars or ramekins up to three weeks before giving as gifts. Make sure to place jars in freezer-weight plastic storage bags, or wrap ramekins well in foil before freezing. Thaw in refrigerator overnight. Include a French baguette or assorted crackers with the rillettes for serving.

Ingredients Nutrition

  • 6 tablespoons butter (salted or unsalted, at room temperature, no substitutions!)
  • 1 lb shelled and deveined raw shrimp
  • 2 tablespoons brandy (or dry sherry)
  • 14 teaspoon ground red pepper (cayenne)
  • 2 tablespoons fresh lemon juice
  • 18 teaspoon salt
  • French baguette (optional)
  • assorted cracker (optional)

Directions

  1. In 10-inch skillet, heat 2 tablespoons butter on medium-high until melted.
  2. Add shrimp and cook 2 minutes, or until shrimp turn opaque throughout, stirring frequently.
  3. Add brandy and cook 30 seconds.
  4. Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped.
  5. To shrimp mixture in processor, add ground red pepper, lemon juice, remaining 4 tablespoons butter, and 1/4 teaspoon salt; pulse until evenly blended.
  6. Transfer shrimp mixture to 3 small jars (for gift giving) and cover with plastic wrap, pressing plastic wrap directly onto surface of shrimp mixture.
  7. Refrigerate at least 8 hours to blend flavors or up to 3 days.
  8. Let stand 30 minutes at room temperature before serving.
  9. NOTE: To do ahead, freeze rillettes in jars or ramekins up to three weeks before giving. Make sure to place jars in freezer-weight plastic storage bags, or wrap ramekins well in foil before freezing. Thaw in refrigerator overnight. Include a French baguette or assorted crackers with the rillettes for serving.