Shrimp Rillettes

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.

• Ready In: 8 hrs 6 mins
• Serves: 18
• Yields: 3 ramekins

Ingredients

• 6  tablespoons butter (salted or unsalted, at room temperature, no substitutions!)
• 1  lb  shelled and deveined raw shrimp
• 2  tablespoons brandy (or dry sherry)
• 1⁄4 teaspoon  ground red pepper (cayenne)
• 2  tablespoons fresh lemon juice
• 1⁄8 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.