Shrimp Rillettes Recipes

Steps:

• In 10-inch skillet, heat 2 tablespoons butter on medium-high until melted.
• Add shrimp and cook 2 minutes, or until shrimp turn opaque throughout, stirring frequently.
• Add brandy and cook 30 seconds.
• Transfer shrimp mixture to food processor with knife blade attached; pulse until finely chopped.
• To shrimp mixture in processor, add ground red pepper, lemon juice, remaining 4 tablespoons butter, and 1/4 teaspoon salt; pulse until evenly blended.
• Transfer shrimp mixture to 3 small jars (for gift giving) and cover with plastic wrap, pressing plastic wrap directly onto surface of shrimp mixture.
• Refrigerate at least 8 hours to blend flavors or up to 3 days.
• Let stand 30 minutes at room temperature before serving.
• 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.

Steps:

• Heat the oven to 275º. Put the peppercorns, allspice, cloves and coriander in a spice grinder or clean coffee grinder and process until finely ground. Put the pork in a large, deep skillet or Dutch oven and sprinkle with salt and the spice mixture. Add the garlic, bay leaf, rosemary and stock and put the pot over medium heat. Bring to a simmer, cover and put the pot in the oven. Cook, checking every now and then, until the pork is falling apart and beginning to caramelize and the stock has almost entirely evaporated (remove the cover if necessary to get the liquid to evaporate; the bottom of the pot should be just about all melted fat when you're done), 2 1/2 to 3 hours.
• Strain the mixture; reserve the fat and discard the garlic, bay leaf, rosemary and any gristle. Transfer the pork to a bowl and mash it into small shreds with the back of a fork. Add 1/4 cup of the reserved fat and stir to combine. Taste and season with salt and pepper if you like (keep in mind that the colder you serve the rillettes, the less salty they will taste). Pack the rillettes into a mason jar or another container and refrigerate (covered tightly, they will keep for at least a week). Serve cold or at room temperature.