Potted Shrimp

1. 1

   In a large skillet cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft.

2. 2

   Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes.

3. 3

   Add Sherry and boil mixture until almost all liquid is evaporated.

4. 4

   Cool mixture and discard bay leaf.

5. 5

   Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.

6. 6

   In a bowl stir together remaining 5 tablespoons butter and cream cheese until smooth.

7. 7

   Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste and transfer to a 1 1/2-cup crock.

8. 8

   Chill potted shrimp, covered, at least 4 hours and up to 24.

9. 9

   Serve potted shrimp with crackers or Melba toast.

No additional tips available.