Potted Shrimp

1. 1

   Cook shrimp in saucepan of boiling water until cooked thoroughly (about 3 minutes). Transfer shrimp to bowl of ice water and cool.

2. 2

   Peel and devein shrimp, reserving shells. Finely chop shrimp.

3. 3

   Place in bowl. Cover and refrigerate.

4. 4

   Melt 1 tablespoon butter in medium skillet over medium heat. Add shallots; stir 2 minutes. Add shrimp shells; stir 1 minute. Add wine and simmer for 3 minutes.

5. 5

   Increase heat to high.

6. 6

   Add 3 cups water and boil until liquid is reduced to 1 1/2 cups or for about 8 minutes. Strain; discard all solids.

7. 7

   Return cooking liquid to skillet and boil until reduced to 3 tablespoons or for about 10 minutes. Cool.

8. 8

   Beat the cream cheese, tarragon, lemon peel, nutmeg, reduced shrimp liquid and 3 tablespoons butter in a bowl until smooth.

9. 9

   Stir in chopped shrimp.

10. 10

    Season with salt and pepper. Spoon into 2 cup dish. Cover and refrigerate overnight. Serve with assorted crackers.

No additional tips available.