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
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
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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