Shrimp Rillettes

1. 1

   In 10-inch skillet, heat 2 tablespoons butter on medium-high until melted.

2. 2

   Add shrimp and cook 2 minutes, or until shrimp turn opaque throughout, stirring frequently.

3. 3

   Add brandy and cook 30 seconds.

4. 4

   Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped.

5. 5

   To shrimp mixture in processor, add ground red pepper, lemon juice, remaining 4 tablespoons butter, and 1/4 teaspoon salt; pulse until evenly blended.

6. 6

   Transfer shrimp mixture to 3 small jars (for gift giving) and cover with plastic wrap, pressing plastic wrap directly onto surface of shrimp mixture.

7. 7

   Refrigerate at least 8 hours to blend flavors or up to 3 days.

8. 8

   Let stand 30 minutes at room temperature before serving.

9. 9

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.