Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup firmly chopped shallots
- 1 bay leaf
- ¾ stick (6 tablespoons) unsalted butter, softened
- ½ pound shrimp, shelled and if desired de-veined
- 3 tablespoons medium-dry sherry
- 4 ounces cream cheese (about ½ cup), softened
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced fresh chives
- Crackers or Melba toast
Directions
In a large skillet cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft.
Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes.
Add sherry and boil mixture until almost all liquid is evaporated.
Cool mixture and discard bay leaf.
Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.
In a bowl stir together remaining 5 tablespoons butter and cream cheese until smooth.
Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste and transfer to a 1½-cup crock.
Chill potted shrimp, covered, at least 4 hours and up to 24.
Serve potted shrimp with crackers or Melba toast.
Category:World Recipes
Category:Superbowl Recipes
Category:Cream cheese Recipes
Category:Shrimp Recipes