Potted Shrimp Spread - cooking recipe

Ingredients

6 tablespoons butter, softened
2 scallions, finely chopped (part of green tops included)
1 bay leaf
1/2 lb fresh shrimp, shelled and deveined
salt
fresh ground black pepper
3 tablespoons dry sherry
4 ounces cream cheese, softened
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives

Preparation

In a large skillet, heat 1 tablespoon of the butter over medium heat; add the scallions and bay leaf, and stir until soft.
Add the shrimp and salt and pepper to taste; stir until the shrimp are pink, about 3 minutes.
Add the sherry, increase the heat, and boil until almost all the liquid is evaporated.
Discard the bay leaf, transfer the shrimp to a cutting board and finely dice.
In a bowl, combine the remaining 5 tablespoons butter and the cream cheese and stir until well blended and smooth.
Add the shrimp, scallion mixture, lemon juice, and chives and stir until well blended.
Scrape the spread into a 1 1/2 cup crock and chill for at least 2 hours before serving with crackers or toast points.