Spicy Shrimp Rillettes
- 1 lb peeled and deveined shrimp (large)
- 1/2 cup butter, at room temperature, divided
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsps sherry
- 2 tbsps lemon juice
- 1/8 tsp cayenne pepper
- 1 tsp Tabasco
- 1/4 tsp smoked paprika
- 4 tbsps minced scallions
Melt 2 tablespoons of the butter in a large skillet over medium heat; continue cooking until foamy. Add the shrimp and season with the salt and pepper. Cook the shrimp for about a minute and half on each side. Transfer to the bowl of a food processor.
Add the sherry, lemon juice, and spices to the pan; reduce over medium heat. until syrupy, about 2-3 minutes. Add the syrup to the food processor and purée until smooth. Add the remaining butter to the mixture, 1 tablespoon at a time, puréeing until smooth between additions. Transfer the rillettes to a medium mixing bowl and fold in the scallions. Taste and season with more salt, pepper, and sherry if desired. Pack the rillettes into ramekins. Cover tightly and chill at least 8 hours.
Serve with crackers or Crostini.