Shrimp Rillettes

• 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)

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.

butter, shrimp, brandy, ground red pepper, lemon juice, salt, assorted cracker

Taken from www.food.com/recipe/shrimp-rillettes-510277 (may not work)