SHARING POTTED SHRIMP
Potting shellfish in a cayenne and mace-flavoured butter is a surprisingly simple fish starter that's great as part of a sharing platter
Provided by Good Food team
Categories Buffet, Starter
Time 5m
Number Of Ingredients 6
Steps:
- Melt the butter with the bay leaf in a pan or in a bowl in the microwave for 1 min. Add the shrimps, mace, a good pinch of cayenne pepper, the lemon juice and some seasoning. Mix everything together well.
- Tip the mixture into a shallow soufflé or gratin dish, or a jar, put the bay leaf on top and sprinkle with a pinch extra cayenne. Chill for at least 2 hrs, or up to 3 days before serving.
Nutrition Facts : Calories 529 calories, Fat 52 grams fat, SaturatedFat 33 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 14 grams protein, Sodium 2.1 milligram of sodium
POTTED SHRIMPS
A dish that has been around forever! From Lancashire England, it can be made ahead and kept for several days. An excellent lunch paired with a crisp salad and crunchy bread.
Provided by pammyowl
Categories Lunch/Snacks
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a pan melt the butter, stir the spices in then add the shrimp. Heat through, make sure the shrimps are all coated withe spicy butter. Take care not to overcook.
- Have individual ramekins ready, ladle the shrimps in along with the butter. Press down firmly.Use all the butter for topping off the pots. Let cool before serving. Will keep for several days in the fridge,perfect for drop in guests of a quick lunch.
Nutrition Facts : Calories 285.4, Fat 24.2, SaturatedFat 14.7, Cholesterol 203.8, Sodium 844.5, Carbohydrate 1.3, Fiber 0.1, Protein 15.7
SPICED POTTED SHRIMP
In the history of British cuisine, potting perishable foods - that is, sealing ingredients in a crock under a thin layer of clarified butter - was a way to preserve them. Thanks to modern refrigeration, preservation is no longer the point, but luscious, buttery potted dishes are still popular throughout Britain. Here, diced shrimp are aggressively seasoned with anchovy, celery seed, lemon zest and garlic before being sealed into ramekins. Potted shrimp is a very rich dish, best served in small quantities with hot toast on the side to melt the solidified butter back into a creamy sauce. Or, scoop out the shrimp and butter and mix it with hot pasta to create an instant scampi-like dish.
Provided by Melissa Clark
Categories finger foods, appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 399 milligrams, Sugar 0 grams, TransFat 1 gram
CLASSIC POTTED SHRIMPS
James Martin's classic seafood starter is best made the day before and left in the fridge overnight - perfect for a special Sunday lunch
Provided by James Martin
Categories Fish Course, Starter
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 303 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium
POTTED SHRIMP
Provided by Nancy Harmon Jenkins
Categories easy, quick, condiments, appetizer
Time 25m
Yield Enough for 6 people
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 209 milligrams, Sugar 1 gram, TransFat 0 grams
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- 1. Melt the unsalted butter in a sauté pan until hot and the foam has subsided. Mix in the nutmeg, cayenne and allspice. Pour over the shrimp and cook until shrimp and stir. Spoon into the ramekins. Refrigerate until the butter/shrimp mixture is firm.
- 2. Melt the remaining butter and stir in the lemon juice. Spoon this protective butter layer over the potted shrimp and refrigerate until set.
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