Recipe: Appetizers:
Seafood Butters

A seafood "butter" is a consistent winner for cocktail parties. It's really more technique than specific recipe. Once you make a couple, you'll get find your favorite combinations of herbs and seasonings!

Basically, you take about a cup of freshly cooked and chilled shrimp (lobster is a really good choice, too!) and two sticks of good quality butter and place it all in a food processor. Process it until the mixture forms a paste and then add your seasonings. We tend to like a bit of curry powder or fresh herbs (thyme is particularly nice), salt and pepper. Pack it into small porcelain terrines or other serving cups and chill. When ready to serve, top each cup with a spoonful of red salmon roe or black caviar. Serve with toast points or good quality crackers. Makes about 1 cup.

Wine Match: But dahling, Champagne of course! (Or sparkling wine...)

from Bargain Wine (Easy to Find One Figure Wines), december 2001