POTTED SHRIMP
Categories Cheese Shellfish Super Bowl Quick & Easy Cream Cheese Lemon Shrimp Sherry Winter Chive Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
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.
POTTED SHRIMP
Provided by Food Network Kitchen
Categories condiment
Time 6h20m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
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
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
SEA TROUT WITH SAMPHIRE, POTTED SHRIMP & LEMON
Buttery new Jerseys, fresh salty samphire and delicate fish are like spring on a plate - add some shellfish and you're in for a feast
Provided by Jane Hornby
Categories Dinner, Main course
Time 35m
Number Of Ingredients 11
Steps:
- Steam the potatoes for 15-20 mins, either using a steamer basket or a simple metal colander over a pan of boiling water, with a lid on top. Put 3 plates in a low oven to warm.
- Slash the fish skin a few times, then season generously and sprinkle with the cayenne. Put a heavy-based frying pan over a medium heat, adding the oil once the pan is hot. Cook the fish, skin-side down, for 6 mins, until the skin is golden and crisp. Avoid the urge to move it about.
- Season the fish on the upper side, then carefully turn the fillets using a fish slice or spatula. Cook for 2 mins more until the fish has changed from dark to pale pink all over, with a little blush remaining in the thickest part. Transfer to a warm plate. Wipe out the pan with kitchen paper.
- Scatter the samphire over the cooked potatoes, return the lid and steam for 2-3 mins until just tender.
- Melt the butter in the frying pan and sizzle the shallot for 1 min. Splash in the wine, boil to reduce by half, then add the shrimps, tarragon and lemon juice to taste. Swirl the pan off the heat to melt the potted shrimp butter and make a buttery sauce, then season to taste. Spoon the veg onto warm plates, drizzle with a little sauce, then top with the fish, the rest of the sauce and the shrimps.
Nutrition Facts : Calories 559 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 1.9 milligram of sodium
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
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