Potted shrimp can be a real treat

Potted Shrimp

Lacking refrigeration, the early settlers preserved seafood and meats by “potting” them. They first cooked the food, then potted and sealed it with plenty of fat, often butter. Potting food is still quite popular throughout the Deep South, especially in the Carolinas.

PREP: 15 minutes plus chilling

COOK: 3 minutes

MAKES: about 2 cups

8 tablespoons (1 stick) unsalted butter, softened (do not use margarine)

1 pound medium shrimp, shelled and deveined

3/4 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

2 tablespoons dry sherry

Sesame crackers or toast

1. In 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add shrimp, salt and ground red pepper. Cook, stirring frequently, until shrimp are opaque throughout, about 2 minutes. Add sherry and cook 30 seconds.

2. Transfer shrimp and pan juices to food processor with knife blade attached and pulse until shrimp is finely chopped. Add remaining butter; process until blended.

3. Transfer shrimp mixture to serving bowl. Cover and refrigerate up to 24 hours. Let stand 30 minutes at room temperature before serving. Serve with sesame crackers or toast.

• Each tablespoon: About 39 calories, 2 g protein, 0 g carbohydrate, 3 g total fat (2 g saturated), 25 mg cholesterol, 72 mg sodium.