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The Four Graces

Food & Wine Paring


Spicy Shrimp Rillettes

Recipe Date:
May 27, 2015
Cook Time:
Imperial (US)
  • 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.