Shrimp Rillettes

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READY IN: 8hrs 6mins
SERVES: 18
YIELD: 3 ramekins
UNITS: US

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)
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DIRECTIONS

  • In 10-inch skillet, heat 2 tablespoons butter on medium-high until melted.
  • Add shrimp and cook 2 minutes, or until shrimp turn opaque throughout, stirring frequently.
  • Add brandy and cook 30 seconds.
  • Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped.
  • To shrimp mixture in processor, add ground red pepper, lemon juice, remaining 4 tablespoons butter, and 1/4 teaspoon salt; pulse until evenly blended.
  • Transfer shrimp mixture to 3 small jars (for gift giving) and cover with plastic wrap, pressing plastic wrap directly onto surface of shrimp mixture.
  • Refrigerate at least 8 hours to blend flavors or up to 3 days.
  • Let stand 30 minutes at room temperature before serving.
  • 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.
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