Shrimp Rillettes Recipes

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.

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.

TUNA RILLETTES

Steps:

• Place tuna in a medium mixing bowl and break up with a fork. Add onion and mustard, and mix until tuna is broken into fine pieces.
• Add oil and mix with a fork into a paste. Season to taste with salt and pepper, and mix again. Transfer to a serving bowl, sprinkle with more black pepper and chopped onion, and drizzle with oil. Serve spread with crackers or Melba toast.

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:

• 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.