Potted Shrimp

Ingredients

• ¾ pound small, raw shrimp
• 5 tablespoons unsalted butter
• 1 large leek, thinly sliced
• 1 tablespoon finely minced dill
• 1 tablespoon fresh lemon juice
• Salt and freshly ground white pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    440 calories; 29 grams fat; 18 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 35 grams protein; 350 milligrams cholesterol; 221 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Enough for 6 people

Preparation

1. Bring two quarts of water to a rolling boil. Add shrimp, return to the boil and cook briefly, no more than 2 minutes or until shrimp are just cooked through. Remove from heat, drain and run shrimp under cold water to halt the cooking. Set aside to cool. When cool enough to handle, peel shrimp and discard shells.
2. Heat two tablespoons of the butter in a pan and saute sliced leek very gently until soft. Place in the bowl of a food processor, add peeled shrimp, dill and remaining butter. Process until well blended. Add half the lemon juice, a little salt and pepper, process again and taste. Add remaining lemon juice and more salt and pepper if necessary.
3. Serve immediately, with crisp toast fingers or slices of crusty bread.

• If shrimp paste is completely covered with a layer of melted butter, so that it is not exposed to the air, it may be stored in the refrigerator for up to a week.

25 minutes