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How To Make This Recipe

1) Melt butter in a skillet and cook shrimp with salt and pepper until pink. Transfer shrimp to a food processor. 2) Reduce sherry, lemon juice and cayenne in the skillet and pour over shrimp in food processor. Process until smooth. 3) Add remaining butter to food processor with machine running until smooth and silky shrimp paste forms. Refrigerate paste covered for a day before serving at room temperature.

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august
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21 views1 page

How To Make This Recipe

1) Melt butter in a skillet and cook shrimp with salt and pepper until pink. Transfer shrimp to a food processor. 2) Reduce sherry, lemon juice and cayenne in the skillet and pour over shrimp in food processor. Process until smooth. 3) Add remaining butter to food processor with machine running until smooth and silky shrimp paste forms. Refrigerate paste covered for a day before serving at room temperature.

Uploaded by

august
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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How to make this recipe

1. In a large skillet, melt 6 tablespoons of the butter until it foams. Add the shrimp and 1/2
teaspoon each of salt and black pepper. Cook over high heat, stirring, until the shrimp are
pink and cooked through, about 5 minutes. Using a slotted spoon, transfer the shrimp to a
food processor.
2. Return the skillet to high heat. Add the sherry, lemon juice and cayenne and cook until
reduced to 3 tablespoons, 2 to 3 minutes. Pour the liquid over the shrimp and process
until very smooth.
3. With the machine on, add the remaining butter, 1 tablespoon at a time, and process until
smooth and silky. Transfer the shrimp paste to a serving bowl and let cool. Press a piece
of plastic wrap directly onto the surface and refrigerated for at least 1 day. Bring to room
temperature before serving.

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