Shrimp and Sherry Cheese Spread

yields 1 cup


1/2 pound frozen raw easy-peel shrimp, thawed

1/4 teaspoon salt

1 slice of lemon

4 ounces cream cheese, cut into chunks at room temperature

2 teaspoons freshly squeezed lemon juice

2 teaspoons Sherry, I use Taylor Cooking Sherry

1 tablespoon chopped fresh chives

1 tablespoon minced shallots


Bring 4 cups of water, salt, and lemon slice to a boil in a medium saucepan.  Reduce the heat to medium and add the shrimp.  Cook until the shrimp have just turned pink, about 3-5 minutes.  Using a slotted spoon, remove the shrimp, place them in a bowl, and cover with plastic wrap.  Set aside until cool enough to peel.


In the bowl of a food processor, add the cooled and peeled shrimp.  Using several 1-second pulses, process the shrimp to break into smaller pieces.  Add the cream cheese, lemon juice, Sherry, chives, and shallots.  Process until a smooth paste has formed.  Transfer the mixture to a serving bowl and cover with plastic wrap.  Chill for at least 1 hour before serving.  Spread can be made up to 3 days in advance and stored in an airtight container in the refrigerator.  Remove from the refrigerator at least 30 minutes before serving.  Enjoy!


Printed from thegalleygourmet.net