Potted Shrimp - cooking recipe

Ingredients

1/2 lb. uncooked, large shrimp (in shells)
4 Tbsp. butter (at room temperature)
2 large shallots, minced
1/2 c. dry white wine
3 c. water
1 (8 oz.) pkg. cream cheese (at room temperature)
1 Tbsp. minced fresh tarragon
1/2 tsp. grated lemon peel
1/2 tsp. ground nutmeg

Preparation

Cook shrimp in saucepan of boiling water until cooked thoroughly (about 3 minutes). Transfer shrimp to bowl of ice water and cool.
Peel and devein shrimp, reserving shells. Finely chop shrimp.
Place in bowl. Cover and refrigerate.
Melt 1 tablespoon butter in medium skillet over medium heat. Add shallots; stir 2 minutes. Add shrimp shells; stir 1 minute. Add wine and simmer for 3 minutes.
Increase heat to high.
Add 3 cups water and boil until liquid is reduced to 1 1/2 cups or for about 8 minutes. Strain; discard all solids.
Return cooking liquid to skillet and boil until reduced to 3 tablespoons or for about 10 minutes. Cool.
Beat the cream cheese, tarragon, lemon peel, nutmeg, reduced shrimp liquid and 3 tablespoons butter in a bowl until smooth.
Stir in chopped shrimp.
Season with salt and pepper. Spoon into 2 cup dish. Cover and refrigerate overnight. Serve with assorted crackers.