Monday, September 24, 2007

Potted Shrimp from Brandy and Randy's Wedding

Our new neighbors were married last summer and they invited everyone on our block. The ceremony and celebration were as small town quiant as this beachside suburb of Los Angeles could muster. Guests were asked to bring a favorite dish and to fill out a card explaining what you brought and why. The cards were kept by the newlyweds as a fabulous memento of the pot luck feast created by their new neighbors.

I made Potted Shrimp. It's not one of my specialties, but when I thought about a summer wedding, I wanted something just fancy enough to be celebratory but simple enough to be eaten with one hand. I also had a few pounds of shrimp in the freezer which helped influence my decision! I looked around online and in a few cookbooks but ultimately I came up with my own recipe.

This got rave reviews from everyone. Enjoy!

Culinary Vixen

Potted Shrimp

(makes approximately 2 cups)
Recipe by Vickie McCorkendale


½ C minced shallots
4 oz. (1 cube) butter (divided), at room temperature
8 oz. cream cheese, at room temperature
1 Tablespoon of fresh lemon juice
3 cloves garlic, minced
Pinch Mace
Pinch Cayenne Pepper
½ teaspoon Emeril’s Essence or other Cajun Spice Mix
2 Tablespoons Brandy
1 lb shrimp, raw, peeled and deveined (you may use frozen or fresh, crayfish work well too).
2 Tablespoons chopped chives


Heat a large frying pan over medium heat. Add two tablespoons of butter. When the butter melts, add the shallots and cook slowly until tender.

Put the remaining butter, the cream cheese and the lemon juice into a bowl (or bowl of a standing mixer). Mix on low speed to combine.

Add the garlic, mace, cayenne and spice mix to the shallots. Cook for one minute until fragrant. Add the brandy and cook until almost no liquid remains in the pan. Turn the heat up a bit and add the shrimp. Sauté until they are just cooked and bright pink on both sides, about 3 minutes.

Remove the shrimp from the pan to a cutting board with tongs. Chop well to desired consistency. Add the shrimp and the contents of the pan to the cream cheese and butter. Add the chives. Mix on low until thoroughly combined.

Put mixture in a serving bowl or crock and chill for at least 3 hours.

Serve with croutons (recipe below).

Garlic Croutons

Makes approximately 20 slices

Recipe by Vickie McCorkendale


1 baguette
2 oz. butter (1/2 cube)
4 Tablespoons extra virgin olive oil
4 cloves of garlic minced
Pinch of salt


Slice the baguette into 1/3” slices. Place onto a baking sheet in a single layer. Preheat the oven to 375F.

Put the butter, olive oil and garlic into a small bowl. Heat in the microwave for approximately 30 seconds until butter just melts. Add the salt.

Using a pastry brush, paint the mixture onto the top sides of the bread slices.

Bake in the oven for 5-10 minutes. Keep an eye on them. You want them toasted, but not completely brown.

Remove from the oven and let cool.


Anonymous said...


Culinary Vixen said...

Glad you liked them!