Cooks Illustrated Potted Shrimp
Can anyone give me the basics of this recipe? I am a member of their on line search, but the
jerks at CI have moved this recipe into, yet another, of their up-grades for web access. Don't send it verbatim, as our editors don't like that, just give me the ingredients. I can figure it out from there.
When will Chris Kimball stop this upgrade robbery? If possible give me the issue of the magazine where this appeared, as I may still have the paper copy
Thanks ' hounds I hope to make this for a gathering tomorrow, Christmas Eve.
Came across the "potted shrimp" recipe while looking at CI "Best Make Ahead" cookbook since I am making their french toast casserole for Christmas morning.
Sounds wonderful, now I am thinking of making this for New Year's eve!
1 lb shrimp
1/8 t. sugar
salt and pepper
2 T. oil
12 T. butter
1/4 c. sherry
2 T. lemon juice
I've made this Cook's Illustrated recipe. It's my go-to; I love the sherry in it. It's also a good use of leftover cocktail shrimp from a dinner party, although the technique in the recipe of starting with shrimp tossed with sugar, s&p, and then pan-seared in a little oil adds nice lavor.
Instructions: Pan-sear shrimp in oil. Remove and saute shallots in 1 TB butter. Stir in 1/4 cup of dry sherry, lemon juice, and cayenne. Cook until "syrupy".
In food processor, process shrimp with cooking juices, sherry syrup, another teaspoon of sherry, and another 1/2 tsp lemon juice. When finely chopped, add the rest of the butter 1 TB at a time until mixture is smooth. Season with s&p and chill.
I'm near the Gulf Coast, so have large shrimp. I believe the CI recipe calls for the shrimp and the butter to be whizzed together in the Cuisinart, but don't remember what else goes in. If no
one can get me the recipe, I'll wing it and use your suggested spices. Thanks a ton
Assuming that your dish is similar to the iconic dish from north west England, then really it is nothing more than cooked shrimps in a ramekin, topped up with clarified butter flavoured with a tiny amount of mace and and an even smaller hint of cayenne. Delicious - it's iconic for a reason.
We would always use the tiny creature that we call brown shrimp, rather than the larger prawns. The French call them grey shrimp.