Shrimp Rillettes Recipes

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

ENDIVE LEAVES WITH CRAB RILLETTES

Steps:

• Drain crabmeat and place in a medium bowl. Mash with a fork. Add olive oil, yogurt and crème fraîche and mash together until mixture is spreadable. Add lime juice, chives, mint and chile and work in. Season to taste with salt. You should have about 1 1/3 cups.
• Break off endive leaves at the base. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom. Spoon crab rillettes onto leaves and arrange on a platter. Serve at once, or refrigerate until ready to serve.

PORK RILLETTES

Steps:

• Heat the oven to 275º. Put the peppercorns, allspice, cloves and coriander in a spice grinder or clean coffee grinder and process until finely ground. Put the pork in a large, deep skillet or Dutch oven and sprinkle with salt and the spice mixture. Add the garlic, bay leaf, rosemary and stock and put the pot over medium heat. Bring to a simmer, cover and put the pot in the oven. Cook, checking every now and then, until the pork is falling apart and beginning to caramelize and the stock has almost entirely evaporated (remove the cover if necessary to get the liquid to evaporate; the bottom of the pot should be just about all melted fat when you're done), 2 1/2 to 3 hours.
• Strain the mixture; reserve the fat and discard the garlic, bay leaf, rosemary and any gristle. Transfer the pork to a bowl and mash it into small shreds with the back of a fork. Add 1/4 cup of the reserved fat and stir to combine. Taste and season with salt and pepper if you like (keep in mind that the colder you serve the rillettes, the less salty they will taste). Pack the rillettes into a mason jar or another container and refrigerate (covered tightly, they will keep for at least a week). Serve cold or at room temperature.

SHRIMP RILLETTES

Steps:

• In 10-inch skillet, heat 2 tablespoons butter on medium-high until melted.
• Add shrimp and cook 2 minutes, or until shrimp turn opaque throughout, stirring frequently.
• Add brandy and cook 30 seconds.
• Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped.
• To shrimp mixture in processor, add ground red pepper, lemon juice, remaining 4 tablespoons butter, and 1/4 teaspoon salt; pulse until evenly blended.
• Transfer shrimp mixture to 3 small jars (for gift giving) and cover with plastic wrap, pressing plastic wrap directly onto surface of shrimp mixture.
• Refrigerate at least 8 hours to blend flavors or up to 3 days.
• Let stand 30 minutes at room temperature before serving.
• NOTE: To do ahead, freeze rillettes in jars or ramekins up to three weeks before giving. Make sure to place jars in freezer-weight plastic storage bags, or wrap ramekins well in foil before freezing. Thaw in refrigerator overnight. Include a French baguette or assorted crackers with the rillettes for serving.

SHRIMP RILLETTES

Steps:

• In a 10 inch skillet, heat 2 T butter on medium high heat until melted. Add shrimp and cook 2 minutes or until shrimp turn opaque throughout, stirring frequently. Add brandy and cook 30 seconds. Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped. To shrimp mixture in processor, add cayenne, lemon juice, remaining 4 T butter and 1/4 t salt; pulse until evenly blended. Transfer shrimp mixture to 3 small jars or serving dish and cover with plastic wrap, pressing plastic wrap directly onto the surface of the shrimp mixture. Refrigerate at least 8 hours to blend flavors or up to 3 days. Let stand 30 minutes at room temperature before serving.

SHRIMP RILLETTES

Steps:

• Directions: 1. In 10-inch skillet, heat 2 tablespoons butter on medium-high until melted. 2. Add shrimp and cook 2 minutes, or until shrimp turn opaque throughout, stirring frequently. 3. Add brandy and cook 30 seconds. 4. Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped. 5. To shrimp mixture in processor, add ground red pepper, lemon juice, remaining 4 tablespoons butter, and 1/4 teaspoon salt; pulse until evenly blended. 6. Transfer shrimp mixture to 3 small jars (for gift giving) and cover with plastic wrap, pressing plastic wrap directly onto surface of shrimp mixture. 7. Refrigerate at least 8 hours to blend flavors or up to 3 days. 8. Let stand 30 minutes at room temperature before serving. 9. NOTE: To do ahead, freeze rillettes in jars or ramekins up to three weeks before giving. Make sure to place jars in freezer-weight plastic storage bags, or wrap ramekins well in foil before freezing. Thaw in refrigerator overnight. Include a French baguette or assorted crackers with the rillettes for serving.

ONION AND PARMESAN RILLETTES

Steps:

• In a saucepan over medium heat, sauté the onions and garlic in the butter until the onions turn a rich golden brown, about 20 minutes. Season with salt and pepper.
• Add the cream and mix well. Reduce the heat to low and add the Parmigiano, thyme and nutmeg. Mix well and adjust the seasoning. Remove the thyme.
• Transfer the mixture to 1 or 2 ramekins. Refrigerate for at least 3 hours. Serve with toast.