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4 ounces (1 stick) unsalted butter, softened
1 tablespoon fresh lemon juice
8 ounces cream cheese
2 tablespoons minced shallots
Pinch essence, recipe follows
2 tablespoons sherry
1/4 teaspoon salt
Pinch ground mace
Pinch cayenne
1 tablespoon chopped chives
12 ounces very small shrimp, peeled, cooked, and chopped
8 ounces crawfish tails, cooked, peeled, and chopped
2 tablespoons minced chives
French bread croutons, as accompaniment
In the bowl of an electric mixer, combine the butter, lemon juice, cream cheese, shallots, Essence, sherry, salt, mace, cayenne, and chives and mix with a rubber spatula. Add the shrimp and crawfish and mix to combine. Fold in the chives. Transfer to a large bowl, smoothing the top with the spatula. Chill until just firm, not letting the butter get too hard, about 30 minutes.
Serve with croutons.
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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