- 6 Tbsp butter softened
- 1 lb shelled and deveined shrimp
- 2 Tbsp brandy or dry sherry
- ¼ Tsp ground red pepper (cayenne)
- ½ Tsp ground lemon pepper
- 2 Tbsp fresh lemon juice
- ¼ Tsp salt
1.In a 10-inch skillet, heat two tablespoons of butter on medium-high until melted. Add shrimp and cook two minutes or until shrimp turn opaque throughout, stirring frequently. Next, add brandy and cook thirty seconds. Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped.
2.Once the shrimp mixture is in the food processor, add ground red pepper, lemon pepper, lemon Juice, remaining four tablespoons butter and ¼ teaspoon salt; pulse until evenly blended. Transfer shrimp mixture to three small jars and cover with plastic wrap, pressing plastic wrap directly onto the surface of shrimp mixture.
3.Refrigerate at least eight hours and up to three days to blend flavors. Let stand thirty minutes at room temperature before serving. Serve with bread or crackers. Makes 6 servings.