*  Exported from  MasterCook  Buster  *
 
                               CROCKED SHRIMP
 
 Recipe By     : Ann Hodgman, “Beat That! Cookbook”
 Serving Size  : 10   Preparation Time :
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         *** FIRST DAY ***
    2      cups          water
    1      cup           dry white wine
    2                    lemons -- sliced
    3      cloves        garlic -- (large), chopped
    1      tablespoon    black peppercorns -- whole
    1      tablespoon    yellow mustard seeds
    1 1/2  pounds        raw medium shrimp -- unpeeled
                         *** SECOND DAY ***
    8      ounces        Philadelphia cream cheese -- softened
    3      fillets         flat anchovies -- rinsed
      1/4  cup           unsalted butter -- (1/2 stick),
                         -- softened
    1      tablespoon    fresh lemon juice -- or to taste
    1      tablespoon    Dijon mustard
    2      small         scallions -- minced (include
                         -- some of the green)
                         salt -- to taste
                         black pepper -- freshly ground, to
                         -- taste
                         water crackers -- for serving
                         cucumbers -- thinly sliced, for
                         -- serving
 
 FIRST DAY: Combine everything except the shrimp in a medium nonreactive
 saucepan over high heat.  Bring the liquid to a boil; then cover it partway
 and let it boil for 10 minutes.  Reduce heat to medium-low, stir in the shrimp
 (still in their shells) and simmer for 3 minutes.  Let the shrimp cool in the
 liquid and then chill them, covered, overnight.
 
 SECOND DAY: 1) Drain and peel the shrimp.  In a food processor, combine the
 cream cheese, anchovies, butter, lemon juice and Dijon mustard.  Process until
 smooth.  Drop in the shrimp and use on-off pulses to chop it finely.  Leaving
 a bit of shrimpy texture is fine.  2) Transfer the mixture to large bowl, stir
 in the scallions and season with the salt and pepper.  Cover the bowl tightly
 with plastic wrap and chill it overnight.  3) Let the shrimp sit for 1 hour at
 room temperature before serving it with water crackers and thin-sliced
 cucumbers.
 
 Notes: From Ann Hodgman’s BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd.,
 ISBN 1-881527-92-1, pages 16-17.
 
 Typos by K. Hudson Lipin, 09/04/98
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