Shrimp Paste

• 2 sticks ( 1/2 pound) unsalted butter
• 1 pound medium shrimp, shelled and deveined
• Salt and freshly ground black pepper
• 1/4 cup cream sherry
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon cayenne pepper

1. In a large skillet, melt 6 tablespoons of the butter until it foams.
2. Add the shrimp and 1/2 teaspoon each of salt and black pepper.
3. Cook over high heat, stirring, until the shrimp are pink and cooked through, about 5 minutes.
4. Using a slotted spoon, transfer the shrimp to a food processor.
5. Return the skillet to high heat.
6. Add the sherry, lemon juice and cayenne and cook until reduced to 3 tablespoons, 2 to 3 minutes.
7. Pour the liquid over the shrimp and process until very smooth.
8. With the machine on, add the remaining butter, 1 tablespoon at a time, and process until smooth and silky.
9. Transfer the shrimp paste to a serving bowl and let cool.
10. Press a piece of plastic wrap directly onto the surface and refrigerated for at least 1 day.
11. Bring to room temperature before serving.

butter, shrimp, salt, cream sherry, lemon juice, cayenne pepper

Taken from www.foodandwine.com/recipes/shrimp-paste (may not work)