Shrimp Rillettes Recipes

RILLETTES (ANTHONY BOURDAIN AT LES HALLES)

Steps:

• Place the pork belly and shoulder in a heavy bottomed pot. Add water and the bouquet garni and cook over low heat, stirring occasionally.
• After 6 hours, stir in the salt and pepper and remove from the heat. Discard the bouquet garni.
• Once the meat is cooled enough to handle, transfer it to a mixing bowl, using forks, shred the meat (not mush, SHREDS is the key)
• Shovel some still warm pork into your mouth -- you know you want to.
• Divide the mixture among several small containers. Top each portion with a slice or two of pork fat to completely cover it, fold the mixture together a bit then wrap each container in plastic wrap.
• Place in the refrigerator and let them sit for 3 days before serving. Don't cheat on the 3 days because it just gets better as the flavors marry up!

SHRIMP RILLETTES

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.