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 SHRIMPS & WATERCRESS ON TOAST
Rich, buttery potted shrimps are a real British delicacy - and this dish is ready in just five minutes
Provided by Xanthe Clay
Categories Afternoon tea, Buffet, Snack, Starter
Time 5m
Yield Makes 6 chunky fingers
Number Of Ingredients 5
Steps:
- Spread the toast slices with the potted shrimps. Add a squeeze of lemon and a sprinkling of cayenne.
- Cut into fingers, add a sprig of watercress to each one and serve straight away with lemon wedges for squeezing over.
Nutrition Facts : Calories 84 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.22 milligram of sodium
CREAMY GARLIC SHRIMP TOAST
Sweet, butterflied shrimp in a garlicky cream sauce with a smoky paprika flavor are served over thick slices of buttery, pan-toasted French bread in this simple recipe for two! This sauce would be good over pasta, rice, or potatoes, but I think enjoying it like this is the best way to go.
Provided by Chef John
Categories Shrimp Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Butterfly shrimp and place in a mixing bowl. Add cayenne, paprika, and garlic and stir until shrimp are evenly coated. Refrigerate until needed.
- Trim most of the crusts off of the bread.
- Add 4 tablespoons melted butter to a skillet over medium heat. Add both slices of bread and toast until golden brown, 3 to 4 minutes per side. Remove bread to a plate and wipe out any crumbs.
- Add remaining melted butter to the skillet and increase heat to high. When the pan is very hot and you see the first wisp of smoke, add shrimp and use tongs to spread into an even layer. Sear, without stirring or tossing, for 1 minute.
- Sprinkle with lemon zest and add lemon juice and cream. Stir with a spoon to scrape any browned bits off the bottom. Let cream boil and reduce for 1 ½ to 2 minutes as the shrimp finishes cooking and the sauce thickens up.
- Turn off the heat and stir in parsley. Taste and add salt if needed.
- Divide shrimp and sauce evenly over each piece of toasted bread.
Nutrition Facts : Calories 834.9 calories, Carbohydrate 26.4 g, Cholesterol 435.3 mg, Fat 63.9 g, Fiber 1.4 g, Protein 40.1 g, SaturatedFat 38.3 g, Sodium 580.3 mg
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 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
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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