Mary Berrys Potted Brown Shrimp Food

CLASSIC POTTED SHRIMPS

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.

POTTED SHRIMP

Steps:

• Chop the peeled and cooked shrimp, and add it to a bowl.
• Chop the spring onion, garlic, and add them to the shrimp together with the dill and parsley.
• Mix everything well and season with ground black pepper.
• Melt the butter over a low heat, and leave to cool slightly, so the milky bits are separated.
• Divide the herb shrimp between 4 ramekins, then pour over the clarified butter.
• Chill for at least 2 hours or until the butter sets.

SIZZLING SHERRY SHRIMP WITH GARLIC

Steps:

• Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
• Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.