Pimento Potted Shrimp Recipes

Steps:

• 1. Melt all but 2 tablespoons of the butter in a medium saucepan over medium-low heat without boiling, about 4 minutes, and skim off any foam that rises to the surface. Remove from the heat and set aside.
• 2. Melt the remaining 2 tablespoons butter over medium heat in a medium skillet. Cook the garlic, stirring, until fragrant, 1 minute. Add the shrimp and cook, stirring frequently, until starting to turn pink, about 2 minutes. Pour in the wine and cook, stirring, until the liquid is nearly completely evaporated, about 3 minutes. Pour in the lemon juice and cook 1 minute longer. Stir in the salt and clarified butter and remove from the heat.
• 3. Spoon the shrimp into a small baking dish. Stir in the parsley and pour the melted butter from the skillet over the shrimp just to cover. Reserve any remaining butter in the refrigerator. Chill the shrimp until the butter is solid, 2 hours.
• 4. Pulse the shrimp mixture in a food processor until pureed. Return the mixture to the baking dish. Warm the refrigerated reserved butter in the microwave just until liquefied, about 10 seconds. Pour over the shrimp to cover and refrigerate 3 hours or overnight.
• 5. Remove the dish from the refrigerator 1 hour before serving. Spread on crackers or toasted baguette slices and garnish with additional parsley.

Steps:

• Put the oil and garlic in a large skillet over medium heat. When the oil is hot, add the shrimp and sprinkle with the pimentón, cayenne, plenty of salt and some pepper. Stir to combine and cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and opaque all the way through, about 5 minutes.
• Let the shrimp mixture cool slightly, then transfer it to a food processor and add the butter, lemon zest and lemon juice. Pulse several times, until the shrimp is roughly chopped (not puréed) and everything is well combined. Taste and adjust the seasoning (keep in mind that the colder you serve the spread, the less salty it will taste). Transfer the mixture to a serving bowl or several small ramekins, cover with plastic wrap and refrigerate until the mixture is firm, about 1 hour. Garnish with parsley and serve.

Steps:

• The day before, melt the butter in a small saucepan over a low heat and add the cayenne pepper and nutmeg. Add the prawns or shrimps to the pan, stir to warm through, and season.
• Using a large slotted spoon, remove the prawns and press them into your ramekins (or serving dish). Allow to cool, then chill for 10-15 mins or until set. Once set, pour the leftover butter in the saucepan over the prawns to cover (you may need to reheat to melt). Return to the fridge to set overnight.
• Before serving, heat oven to 200C/180C fan/gas 6. Cut the ciabatta into thin slices, drizzle with olive oil and toast on a tray in the oven. Once golden, arrange on a serving board with the potted prawns and lemon wedges alongside.

Steps:

• Beat the cream cheese at medium speed with an electric mixer until creamy; add the cheddar cheese and continue beating until light and fluffy.
• Beat in mayonnaise and garlic powder; stir in pimento and chopped shrimp.
• Cover and chill for at least 1 hour.

Steps:

• 1. Put oil and garlic in a large skillet over medium heat. When the oil is hot, add the shrimp and sprinkle with the pimenton, cayenne, plenty of salt and some pepper. Stir to combine and cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and opaque all the way through, about 5 minutes 2. Let the shrimp mixture cool slightly, then transfer it to a food processor and add the butter, lemon zest and lemon juice. Pulse several times, until the shrimp is roughly chopped (not puree) and everything is well combined. Taste and adjust the seasoning (keep in mind that the colder you serve the spread, the less salty it will taste). Transfer the mixture to a serving bowl or several small ramekins,cover with plastic wrap and refrigerate until the mixture is firm, about 1 hour. Garnish with parsley and serve.

Steps:

• In a large skillet cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft. Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes. Add Sherry and boil mixture until almost all liquid is evaporated. Cool mixture and discard bay leaf. Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.
• In a bowl stir together remaining 5 tablespoons butter and cream cheese until smooth. Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste and transfer to a 1 1/2-cup crock. Chill potted shrimp, covered, at least 4 hours and up to 24.
• Serve potted shrimp with crackers or Melba toast.

Steps:

• Melt butter in a large skillet over medium heat. Let cook, skimming the foam off the top of the butter, until the white milk solids fall to the bottom of the pan. Carefully pour about half the clarified butter into a measuring cup with a spout and set aside. Leave remaining butter and all those milk solids in the skillet.
• Add anchovy, thyme, lemon zest, mace, salt, pepper, cayenne and celery seed to skillet. Stir in shrimp and cook over medium heat until pink, about 3 minutes. Remove pan from heat and stir in garlic.
• Divide shrimp among 8 ramekins, top with the remaining herbed butter from the skillet and chill until set, about 1 hour.
• Pour reserved clarified butter on top and chill until set, about 15 minutes, or up to 5 days (or freeze for up to 1 month). Remove ramekins from the refrigerator at least 20 minutes to 1 hour before serving with lemon wedges, Tabasco and hot toast.

Steps:

• Bring two quarts of water to a rolling boil. Add shrimp, return to the boil and cook briefly, no more than 2 minutes or until shrimp are just cooked through. Remove from heat, drain and run shrimp under cold water to halt the cooking. Set aside to cool. When cool enough to handle, peel shrimp and discard shells.
• Heat two tablespoons of the butter in a pan and saute sliced leek very gently until soft. Place in the bowl of a food processor, add peeled shrimp, dill and remaining butter. Process until well blended. Add half the lemon juice, a little salt and pepper, process again and taste. Add remaining lemon juice and more salt and pepper if necessary.
• Serve immediately, with crisp toast fingers or slices of crusty bread.