Shrimp Rillettes

Linton Hopkins

Holeman and Finch Public House, Holeman and Finch Bottle Shop, H&F Burger, Hop's Chicken, Linton’s at the Atlanta Botanical Garden, and Restaurant Eugene, Atlanta

Chef Linton Hopkins serves these simple shrimp rillettes with shrimp crackers and preserved chilies.


  • 1/2 pound peeled and deveined shrimp
  • 1/4 cup (1/2 stick) butter, at room temperature, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons sherry
  • 1 tablespoon lemon juice
  • Pinch teaspoon cayenne pepper
  • 2 tablespoons minced scallions


Melt 1 tablespoon of the butter in a large skillet over medium heat; continue cooking until foamy. Add the shrimp and season with the salt and pepper. Cook the shrimp for about a minute and half on each side. Transfer to the bowl of a food processor.

Add the sherry, lemon juice, and cayenne to the pan; reduce over medium heat. until syrupy, about 3 minutes. Add the syrup to the food processor and purée until smooth. Add the remaining butter to the mixture, 1 tablespoon at a time, puréeing until smooth between additions. Transfer the rillettes to a medium mixing bowl and fold in the scallions. Season with more salt, pepper, and sherry if desired. Pack the rillettes into a 10-ounce ramekin or mold. Cover tightly and chill. Serve with crackers.


1 cup