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Crocked Shrimp and Cheese

 

 

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Crocked Shrimp and Cheese
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Begin preparing this appetizer two days in advance.

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 medium shrimp
9 ounces cream cheese
3 anchovy fillets, rinsed
3 tablespoons butter, room temperature
1 tablespoon fresh lemon juice
1 – 2 teaspoons Dijon mustard
2 small green onions, minced
1 tablespoon capers, rinsed and drained
Salt and freshly ground pepper
2 cucumbers, thinly sliced

Combine water, wine, lemon, garlic, peppercorns, and mustard seeds in a medium saucepan over high heat and bring to 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 onions,
capers, salt and pepper. Pack mixture into a crock or bowl. Cover and refrigerate overnight.
To serve, center the crock on a platter and surround with cucumber
slices. Also goes well with toast points and/or crackers.
Serves 10.


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