Crocked Shrimp

* Exported from MasterCook Buster *

CROCKED SHRIMP

Recipe By : Ann Hodgman, "Beat That! Cookbook"
Serving Size : 10 Preparation Time :
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
*** FIRST DAY ***
2 cups water
1 cup dry white wine
2 lemons -- sliced
3 cloves garlic -- (large), chopped
1 tablespoon black peppercorns -- whole
1 tablespoon yellow mustard seeds
1 1/2 pounds raw medium shrimp -- unpeeled
*** SECOND DAY ***
8 ounces Philadelphia cream cheese -- softened
3 fillets flat anchovies -- rinsed
1/4 cup unsalted butter -- (1/2 stick),
-- softened
1 tablespoon fresh lemon juice -- or to taste
1 tablespoon Dijon mustard
2 small scallions -- minced (include
-- some of the green)
salt -- to taste
black pepper -- freshly ground, to
-- taste
water crackers -- for serving
cucumbers -- thinly sliced, for
-- serving

FIRST DAY: Combine everything except the shrimp in a medium nonreactive
saucepan over high heat. Bring the liquid to a boil; then cover it partway
and let it boil for 10 minutes. Reduce heat to medium-low, stir in the shrimp
(still in their shells) and simmer for 3 minutes. Let the shrimp cool in the
liquid and then chill them, covered, overnight.

SECOND DAY: 1) Drain and peel the shrimp. In a food processor, combine the
cream cheese, anchovies, butter, lemon juice and Dijon mustard. Process until
smooth. Drop in the shrimp and use on-off pulses to chop it finely. Leaving
a bit of shrimpy texture is fine. 2) Transfer the mixture to large bowl, stir
in the scallions and season with the salt and pepper. Cover the bowl tightly
with plastic wrap and chill it overnight. 3) Let the shrimp sit for 1 hour at
room temperature before serving it with water crackers and thin-sliced
cucumbers.

Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
ISBN 1-881527-92-1, pages 16-17.

Typos by K. Hudson Lipin, 09/04/98
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