1. In 10-inch skillet, heat 2 tablespoons butter on medium-high until melted. 2. Add shrimp and cook 2 minutes, or until shrimp turn opaque throughout, stirring frequently. 3. Add brandy and cook 30 seconds. 4. Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped. 5. To shrimp mixture in processor, add ground red pepper, lemon juice, remaining 4 tablespoons butter, and 1/4 teaspoon salt; pulse until evenly blended. 6. Transfer shrimp mixture to 3 small jars (for gift giving) and cover with plastic wrap, pressing plastic wrap directly onto surface of shrimp mixture. 7. Refrigerate at least 8 hours to blend flavors or up to 3 days. 8. Let stand 30 minutes at room temperature before serving. 9. NOTE: To do ahead, freeze rillettes in jars or ramekins up to three weeks before giving. Make sure to place jars in freezer-weight plastic storage bags, or wrap ramekins well in foil before freezing. Thaw in refrigerator overnight. Include a French baguette or assorted crackers with the rillettes for serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
