potted shrimp with orange and spice

Fat, like salt and sugar, helps to preserve foods for the long term. Stored in spiced butter, little shrimp will keep for 2 months or longer. I like to use Oregon pink shrimp for their tiny size; their delicate flavor blossoms when the shrimp are paired with assertive spices such as coriander, cayenne, and smoked paprika. These little shrimp are available cooked, peeled, and frozen. However, if you can’t find them, use an equivalent amount of finely chopped cooked shrimp of your choice. While the season for pink shrimp lasts from midspring to midautumn, you can find the shrimp frozen year-round. Oregon’s mindful approach to the commercial fishing of pink shrimp ensures that the catch remains a sustainable choice. Serve the potted shrimp over toasted bread or crackers.

MAKES: 2 PINTS

INGREDIOENTS:

• 1 cup plus 2 tablespoons clarified butter
• 1 pound cooked, peeled, and frozen Oregon pink shrimp, thawed
• 2 tablespoons sherry
• 1 bay leaf
• 1 shallot, finely minced
• 2 teaspoons finely grated orange zest
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground coriander
• ¼ teaspoon smoked paprika
• ½ teaspoon finely ground unrefined sea salt

INSTRUCTIONS:

1. Melt the 2 tablespoons of clarified butter in a wide skillet over medium-low heat. Stir in the shrimp and sauté until the shrimp curl and release their liquid, about 6 minutes. Stir in the sherry and continue cooking until the liquid in the pan evaporates, 6 to 8 minutes. Spoon the shrimp into two pint-size jars and set the jars on the counter while you prepare the spiced butter that will cap and preserve the shrimp.
2. Melt the remaining 1 cup of clarified butter in the now-empty skillet over medium-low heat. Stir in the bay leaf, shallot, orange zest, cayenne, coriander, paprika, and salt. Cook the mixture for about 5 minutes, until richly fragrant, then discard the bay leaf. Pour the spiced butter over the shrimp, cap the jars, and store them in the fridge. The shrimp will keep for up to 2 months.
3. Remove the jars from the refrigerator 60 to 90 minutes before you plan to serve to allow enough time for the butter to soften.