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In a saucepan heat the olive oil over medium heat and soften the shallot. When translucent and tender (a few minutes), add the balsamic vinegar and white wine. Add the shrimp and Firecracker Sauce, and cook on high heat until the shrimp are cooked thoroughly, about 5 minutes. Strain all the ingredients and let the shrimp stand for about 5 minutes. With the steel blade in your food processor, mix the strained shrimp and blend with the cream cheese. The best way to do this is break off the cream cheese in pieces and add them gradually while the processor is running. When all is blended, the mixture can be placed in a mold for later or scooped out with an ice cream scoop after it is chilled. |