Shrimp paste is a spread made from puréed shrimp and butter, and it’s wonderful on crackers or as a topping for hot grits. It led me to this recipe, which is even more wonderful.
1 pound raw shrimp, unpeeled (thawed if frozen)
1/2 cup bourbon
2 large cloves garlic
1 (8-ounce) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/2 teaspoon salt
Chopped parsley or Spanish smoked paprika
Crackers for serving
Bring a pot of salted water to a boil. Add the shrimp and cook for 3–4 minutes, until the shells are pink. Drain.
Place the bourbon in a heatproof bowl large enough to hold the shrimp. As soon as the shrimp are cool enough to handle but still quite warm, shell them and drop them into the bourbon, stirring to make sure they’re submerged. Cool for 30 minutes.
Place the shrimp and bourbon in a food processor with the garlic and pulse until the shrimp are finely chopped. Add the cream cheese, butter, Worcestershire sauce, mustard, and salt. Process until combined.
Scrape into a crock and sprinkle the top with chopped parsley or paprika. Chill for several hours or overnight until firm. This can be refrigerated for up to 4 days.
Serve chilled with crackers.
NOTE * You can divide the shrimp paste between several small bowls and freeze some for up to 2 months. Thaw it overnight in the refrigerator before serving.