POTTED SHRIMP

"An easy, old-fashioned appetizer of cooked shrimp pureed with butter and lightly seasoned with cayenne pepper and sherry - a tasty spread for plain crackers."

1/2 cup butter, softened
1 pound large shrimp, shelled and deveined
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons dry sherry
1 tablespoon fresh lemon juice
crackers (for serving)

In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp, salt and cayenne pepper, and cook 3 to 5 minutes or until shrimp turn opaque throughout, stirring frequently.

Add sherry, and heat to boiling; boil 30 seconds.

Transfer shrimp mixture to food processor with knife blade attached. Pulse mixture just until shrimp are finely chopped. Add lemon juice and remaining butter to processor, and blend until evenly mixed.

Transfer shrimp mixture to small bowl or crock. Cover and refrigerate until cold, at least 3 hours. (Or, freeze for up to 1 month in airtight 2-cup freezer container. Thaw in refrigerator.)

TO SERVE:
Let stand at room temperature about 1 hour before serving or until of easy spreading consistency.

Makes 2 cups, 32 servings
Source: Good Housekeeping magazine, November 2000