Shrimp Rillettes | James Beard Foundation
Chef Linton Hopkins serves these simple shrimp rillettes with shrimp crackers and preserved chilies.
Ingredients
- 1/2 pound peeled and deveined shrimp
- 1/4 cup (1/2 stick) butter, at room temperature, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sherry
- 1 tablespoon lemon juice
- Pinch teaspoon cayenne pepper
- 2 tablespoons minced scallions
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