Shrimp Paste

1. 1

   In a large skillet, melt 6 tablespoons of the butter until it foams.

2. 2

   Add the shrimp and 1/2 teaspoon each of salt and black pepper.

3. 3

   Cook over high heat, stirring, until the shrimp are pink and cooked through, about 5 minutes.

4. 4

   Using a slotted spoon, transfer the shrimp to a food processor.

5. 5

   Return the skillet to high heat.

6. 6

   Add the sherry, lemon juice and cayenne and cook until reduced to 3 tablespoons, 2 to 3 minutes.

7. 7

   Pour the liquid over the shrimp and process until very smooth.

8. 8

   With the machine on, add the remaining butter, 1 tablespoon at a time, and process until smooth and silky.

9. 9

   Transfer the shrimp paste to a serving bowl and let cool.

10. 10

    Press a piece of plastic wrap directly onto the surface and refrigerated for at least 1 day.

11. 11

    Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.