Recipe: Appetizers: Seafood Butters
A seafood "butter" is a consistent
winner for cocktail parties. It's really
more technique than specific recipe. Once
you make a couple, you'll get find your
favorite combinations of herbs and seasonings!
Basically, you take about a cup of freshly
cooked and chilled shrimp (lobster is a
really good choice, too!) and two sticks
of good quality butter and place it all
in a food processor. Process it until the
mixture forms a paste and then add your
seasonings. We tend to like a bit of curry
powder or fresh herbs (thyme is particularly
nice), salt and pepper. Pack it into small
porcelain terrines or other serving cups
and chill. When ready to serve, top each
cup with a spoonful of red salmon roe or
black caviar. Serve with toast points or
good quality crackers. Makes about 1 cup.
But dahling, Champagne of course! (Or sparkling
wine...)
from Bargain Wine (Easy to Find One
Figure Wines), december 2001
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