Potted Shrimp
A rich, creamy dish featuring tender chopped shrimp in a tarragon-infused cheese spread, perfect for elegant appetizers served with assorted crackers.
Ingredients
Instructions
- Cook shrimp in boiling water until thoroughly cooked (about 3 minutes). Transfer to ice water to cool.
- Peel and devein shrimp, reserving shells. Finely chop the shrimp.
- Place chopped shrimp in a bowl, cover, and refrigerate.
- Melt 1 tablespoon butter in a skillet over medium heat. Add minced shallots; stir for 2 minutes.
- Add shrimp shells; stir for 1 minute. Pour in white wine and simmer for 3 minutes.
- Increase heat to high. Add 3 cups water and boil until reduced to 1 1/2 cups (about 8 minutes). Strain and discard solids.
- Return the shrimp cooking liquid to the skillet and boil until reduced to 3 tablespoons (about 10 minutes). Cool.
- In a bowl, beat cream cheese, minced tarragon, lemon peel, nutmeg, the reduced shrimp liquid, and 3 tablespoons butter until smooth.
- Stir in the chopped shrimp.
- Season with salt and pepper. Spoon mixture into a 2-cup dish. Cover and refrigerate overnight.
- Serve with assorted crackers.
Nutrition & Diet Analysis (per serving)
629
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).