"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

SPICY POTTED SHRIMP Recipe

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This recipe for SPICY POTTED SHRIMP, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 Tbs. clarified butter
1 Tbs. minced chives
3/4 tsp. salt
1/2 tiny, hot fresh chile pepper, seeded and minced
1/2 tsp. grated lemon zest
8 oz. medium shrimp, shelled, deveined, and chopped
(dash of Tabasco, optional)

Directions:
Directions:


1. Melt the butter in a medium-sized skillet over low heat. Stir in chives, salt, chile pepper and lemon zest. Cook 2 minutes.
2. Add shrimp to skillet and cook, stirring, over low heat for 3 minutes. Check seasonings and add Tabasco. Transfer to the bowl of a food processor and puree’ coarsely.
3. Pack mixture into small bowl. Cover with plastic wrap, pressing it against the surface of the shrimp. Chill 4 hours or overnight.

Number Of Servings:
Number Of Servings:
1 1/4 cup

 

 

 

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