Evan Mallett, Black Trumpet Bistro, Portsmouth, New Hampshire / June 2012
For 8 servings
• 1 Tbsp. canola oil
• 2 lg. shallots, chopped
• 1 clove garlic, minced
• 1/4 cup dry Sherry
• 1 cup heavy cream
• 3 sprigs thyme, leaves picked and chopped
• 1/8 tsp. freshly ground nutmeg
• 1/8 tsp. cayenne
• 1 lb. fresh in-season Northern shrimp meat
• 4 Tbsps. unsalted butter, chilled
• toast points or crackers
Heat oil in large saucepan set over medium heat; add shallots; cook, stirring occasionally, until softened; add garlic; cook, stirring occasionally, 1 minute; deglaze with Sherry, scraping brown bits from bottom of pan; once alcohol has cooked off, add cream; bring to a simmer; cook 1 minute; stir in thyme, nutmeg, cayenne, and 1/4 lb. shrimp; season; remove from heat; cool.
Place shrimp mixture in a blender; puree until smooth; pour mixture back into saucepan; bring to a boil; reduce heat to medium; stir in remaining 3/4 lb. shrimp; simmer mixture until shrimp are just opaque (about 2 minutes); stir in butter until melted; season; divide shrimp mixture among small jars, cans, or bowls; seal or wrap well with plastic; reserve in refrigerator at least 3 hours. To serve, open container; place on small plate; surround with toast points or crackers.
What to drink: Fino Sherry Martini