Ingredients

6 tablespoons butter (salted or unsalted, at room temperature, no substitutions!)

1 lb shelled and deveined raw shrimp

2 tablespoons brandy (or dry sherry)

1/4 teaspoon ground red pepper (cayenne)

2 tablespoons fresh lemon juice

1/8 teaspoon salt

French baguette (optional)

assorted cracker (optional)

Preparation

Directions:

  1. In 10-inch skillet, heat 2 tablespoons butter on medium-high until melted.

  2. Add shrimp and cook 2 minutes, or until shrimp turn opaque throughout, stirring frequently.

  3. Add brandy and cook 30 seconds.

  4. Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped.

  5. To shrimp mixture in processor, add ground red pepper, lemon juice, remaining 4 tablespoons butter, and 1/4 teaspoon salt; pulse until evenly blended.

  6. Transfer shrimp mixture to 3 small jars (for gift giving) and cover with plastic wrap, pressing plastic wrap directly onto surface of shrimp mixture.

  7. Refrigerate at least 8 hours to blend flavors or up to 3 days.

  8. Let stand 30 minutes at room temperature before serving.

  9. NOTE: To do ahead, freeze rillettes in jars or ramekins up to three weeks before giving. Make sure to place jars in freezer-weight plastic storage bags, or wrap ramekins well in foil before freezing. Thaw in refrigerator overnight. Include a French baguette or assorted crackers with the rillettes for serving.