8 oz cooked shrimp
1/2 cup butter
3-4 cloves garlic, minced
1 Tbsp dry white wine
125 gms cream cheese, cold
2 green onions, chopped
1/2 cup fresh parsley, finely chopped
pinch pepper
Clean and devein shrimp. Heat 1/4 cup of the butter in skillet. Add wine with garlic and cook just until soft. Do not brown. Add shrimp. Saute until pink through and remove from heat.
Cut remaining cold butter and cream cheese into 1" cubes and put into food processor along with onion, parsley and pepper. Add hot shrimp, garlic, butter and wine mixture. Whirl on and off until shrimp are just chopped, adding more wine if needed. Do not puree. You want to be able to see bits of shrimp. Pour mixture into 1 1/2 cup shallow dish. Cover and refrigerate until firm, about 2 hours. Serve, accompanied with bolillos, thinly sliced and toasted.
