Can be prepared in 45 minutes or less but requires additional unattended time.

　　

Ingredients

Makes about 1 1/2 cups

　　1/2 cup firmly chopped shallots

　　1 bay leaf

　　3/4 stick (6 tablespoons) unsalted butter, softened

　　1/2 pound shrimp, shelled and if desired deveined

　　3 tablespoons medium-dry Sherry

　　4 ounces cream cheese (about 1/2 cup), softened

　　1 tablespoon fresh lemon juice

　　2 tablespoons minced fresh chives

　　

Accompaniments:

Accompaniments: crackers or Melba toast

　　

Step 1

In a large skillet cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft. Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes. Add Sherry and boil mixture until almost all liquid is evaporated. Cool mixture and discard bay leaf. Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.

　　

Step 2

In a bowl stir together remaining 5 tablespoons butter and cream cheese until smooth. Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste and transfer to a 1 1/2-cup crock. Chill potted shrimp, covered, at least 4 hours and up to 24.

　　

Step 3

Serve potted shrimp with crackers or Melba toast.