Whew! I have had a busy few days.
I was determined to get caught up on my Sunday Small Bites posts, so that meant doing five posts this week. I picked out my recipes, shopped for ingredients, and scheduled an appetizer GTG with a couple of our neighbors.
This was my pick for Small Bites Week #1 - Shrimp. It was from a very old (1983) cookbook I had, but it sounded interesting to me.
For those of you who don't know what Sunday Small Bites is, I am part of a group of cooks who do special cooking projects on Sundays. We have baked (from Gina De Palma's "Dolce Italiano"), we have made ice creams (from David Leibovitz's "The Perfect Scoop"), we have made favorite soups and salads, and now it is time to do appetizers (small bites). This time each cook is picking an ingredient for the week, and everyone is finding a recipe that they have never made before. We will have a ton of brand new recipes before we are finished with the series! Cindy of Baked Alaska picked this week's ingredient.
My Crocked Shrimp and Cheese spread turned out really well and was a hit at the GTG.
Crocked Shrimp and Cheese with Cucumber Rounds
Bon Appetit Seafood Cookbook - Published in 1983
2 cups water
1 cup dry white wine
1 lemon, sliced
2 garlic cloves, peeled
1 teaspoon black peppercorns
1 teaspoon yellow mustard seed
1 pound uncooked unshelled medium shrimp
9 ounces cream cheese
3 anchovy fillets, rinsed
3 tablespoons butter, room temperature
1 tablespoon fresh lemon juice
1 to 2 teaspoons Dijon mustard
2 small green onions, minced
1 tablespoon capers, rinsed and drained
Salt and freshly ground pepper
2 cucumbers, but into thin rounds
Combine water, wine, lemon, garlic, peppercorns and mustard seed in medium saucepan over high heat and bring to a boil. Cover partially and let boil 10 minutes. Reduce heat to medium low, add shrimp and simmer 2 minutes. Set aside to cool. Chill shrimp in cooking liquid overnight.
Drain shrimp well; remove shells and devein. Combine cream cheese, anchovies, butter, lemon juice and mustard in processor or blender and mix until smooth. Add shrimp and chop finely using on/off turns. Transfer to medium bowl. Blend in green onion, capers, salt and pepper. Pack mixture into crock or bowl. Cover and refrigerate overnight. To serve, center crock on platter and surround with sliced cucumbers. Makes 10 servings.