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Potted Shrimp

July 21st, 2012 | Posted by Ruby in Snacks | Starters

Potted Shrimp served with a few salad leaves and some crusty bread.

I’m sure I’m not alone in my occasional habit of wandering around the butcher, fishmonger, green grocers looking for inspiration for the next meal. So unsurprisingly, I once again found myself browsing the local fishmonger’s fridges, looking for Saturday lunch, nothing difficult, nothing dramatic but definitely tasty.  And then I spotted them – packets of little brown shrimps.  I immediately got to thinking of potted shrimp and although I’ve eaten potted shrimp as a starter in restaurants on a few occasions I have never made it myself.

Well there’s a first time for everything so here’s my attempt.

Actually they were rather good and so easy to prepare that I’ll definitely repeat this recipe.

 

Recipe for Potted Shrimp serves 2-4 depending on size of dish/servings

You’ll need:

125 grams butter

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly grated nutmeg

1 teaspoon lemon zest

125 gram packet of brown shrimp

1 Tablespoon chopped chives

further 2 Tablespoons clarified butter
To make:

1.  Melt the butter and briefly fry the spices, then add the shrimps and lemon zest, cook for a further 5 minutes then add the chives.

2.  Pour into small ramekins and cover with clarified butter leave to cool then store in fridge until ready to serve

3.  Serve with a green salad or pickled cucumbers – an acidic dressing works well to cut though the butter in the shrimp.

 

 

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