Title: Crocked Shrimp
Categories: Appetizer
Yield: 10 Servings

FIRST DAY
2	c	Water
1	c	Dry white wine
2		Lemons, sliced
3	lg	Garlic clove(s), chopped
1	tb	Black peppercorns
1	tb	Yellow mustard seeds
1 1/2	lb	Medium shrimp, unpeeled
SECOND DAY
8	oz	Cream cheese, softened
3		Flat anchovy fillets
1/4	c	(1/2 stick) butter, softened
1	tb	Lemon juice, or to taste
1	tb	Dijon mustard
2	sm	Scallions, minced incl some of the green
		Salt and pepper to taste
TO SERVE
		Water crackers
		Thinly sliced cucumbers

First Day: Combine everything except the shrimp in a medium nonreactive saucepan over high heat. Bring the liquid to a boil; then partially cover it and let it boil for 10 min. Reduce heat to medium-low, stir in the unshelled shrimp and simmer for 3 min. Let the shrimp cool in the liquid and then chill them, covered, overnight.

Second Day: 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 pulse to chop finely. Leave a bit of shrimp texture.

Transfer the mixture to a large bowl, stir in the scallions and season with salt and pepper. Cover the bowl tightly with plastic wrap and chill it overnight.

Let the shrimp sit for 1 hour at room temperature before serving it with water crackers and thinly sliced cucumbers.

Beat That! by Ann Hodgman ISBN 1-881527-92-1 pg 16-17

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