Potted Shrimp

Total Time:
40 min
Prep:
20 min
Inactive:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
  • 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
Directions

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):

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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