Pimentón Potted Shrimp

This Pimentón Potted Shrimp reminds me of pâté or rillettes. It's very rich, and is so delicious spread on crackers or crostini.

This pimentón potted shrimp is really nice to have on hand for cocktail parties, big game days, and any other occasion where you need something to satisfy hungry guests.

The combination of the shrimp, butter, and smoked paprika in this spread reminds me so much of a liver pâté, which is one of my favorite indulgences. It's fatty and satisfying, and has a smoky rich flavor.

I made this spread for New Year's Eve this year. We had a quiet evening in, and one of my dearest friends came over to spend the evening.

We watched CNN and pretended we were on east coast time (thank goodness for satellite TV). We made this Four French Country Bread together and during the down times, we talked, snacked, and watched Anderson Cooper and Andy Cohen act totally silly. It was such a nice way to bring in the new year.

Speaking of friends, my friend Camilla of Culinary Adventures with Camilla has started a new project. She is cooking her way through the book, Mark Bittman's Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities, and she has invited her friends to cook along with her. Keep an eye on her blog every Tuesday for a new post about the book.

A few words about the book:

Mark Bittman is a long time food writer and former columnist with the New York Times. He has written several cookbooks, including the iconic How to Cook Everything, and its siblings.

This book is based on his New York Times "Eat" column (the recipe originally appeared here), and is reminiscent of the style of Joy of Cooking.

If you like pâté or rillettes, you will love this recipe. The smoky rich flavor is amazing. If you're having guests over for the big game, be sure to set some of this spread out with crackers or sliced toasted baguettes. Your guests will be very happy.

Yield: 8 servings

Pimentón Potted Shrimp

ingredients:

• 1/4 cup extra virgin olive oil
• 1 tablespoon minced garlic
• 1 pound raw shrimp, peeled and deveined
• 1 tablespoon smoked paprika
• 1/8 teaspoon cayenne pepper
• Salt and freshly ground pepper to taste
• 12 tablespoons unsalted butter, softened
• 1 generous teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh parsley

instructions:

1. In a large skillet over medium heat, add the oil and garlic. When the oil is hot, add the shrimp, the pimento, the cayenne, and a generous amount of salt and pepper. Stir the ingredients and cook, stirring occasionally, until the shrimp is cooked through, about 5 minutes. Let cool for about five minutes. If your shrimp is large, cut each in half with your spatula. 
2. Transfer the shrimp mixture to a food processor. Add the butter, lemon zest, and lemon juice. Pulse a few times, until the mixture is lumpy (do not purée the shrimp). Add more salt and pepper to taste. 
3. Transfer the mixture to ramekins and cover with plastic wrap. Refrigerate for at least an hour for the flavors to meld. Top with chopped parsley before serving with crackers, bruschetta, or crostini. 
4. Note: If you refrigerate this dip overnight, remove it from the refrigerator about 30 minutes before serving. 

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