Easy Potted Shrimp
|Peeled deveined medium shrimp||1 Pound, tails removed|
|Finely chopped onion||1⁄4 Cup (4 tbs) (white variety)|
|Unsalted butter/Margarine||2 Tablespoon, melted|
|Fresh lemon juice||2 Tablespoon|
|Reduced calorie mayonnaise||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Hot red pepper sauce||1⁄4 Teaspoon (adjust quantity as per taste)|
|Ground mace||1⁄4 Teaspoon|
|Lemon zest strips||4 (curly, colored part of the rind, for garnish)|
|Parsley sprigs||4 (for garnish)|
1. Half-fill a large saucepan with water and bring to a boil over high heat. Add the shrimp, lower the heat, and cook, uncovered, for 3 minutes or until pink. Drain; rinse with cold water. Set aside 3 of the largest shrimp for garnish.
2. In a food processor or blender, process the remaining shrimp for 30 seconds or until coarsely chopped, then add the remaining ingredients. Process for 1 minute or just until the mixture is chopped and blended but not pureed.
3. Spoon the shrimp mixture into a small serving "pot'' or dish and top with the 3 reserved shrimp. Cover with plastic wrap and refrigerate for 1 hour or until thoroughly chilled. Garnish with the strips of lemon zest and sprigs of parsley if you wish. Serve cold ?with an assortment of crackers.