Potted Shrimp Spread Food

ZESTY SHRIMP SPREAD

Steps:

• Beat cream cheese and mayo in medium bowl with mixer until blended.
• Add remaining ingredients; mix well.
• Refrigerate several hours or until chilled.

POTTED SHRIMP: AN ENGLISH CANAPE

Steps:

• In a heavy skillet melt 1 tablespoon of butter over medium heat. Add shrimp, shallots , and sprinkle with spices. Stir to coat shrimp with butter and spices.
• Cook 1 minute then add sherry and cook until shrimp is just done and most of the sherry has evaporated-about another 2 1/2 to 3 minutes.
• Remove from heat and add Tabasco and lemon juice. Process mixture in a food processor until it is finely chopped but not a paste-the texture of coarse sea salt. Taste and adjust seasonings.
• Melt remaining butter in the skillet over medium-low heat. When foaming subsides, remove skillet from heat and stir in shrimp mixture.
• Pack into a ramekin and if the liquid doesn't come to the top of the shrimp, add a bit more melted butter. Refrigerate at least 4 hours to let flavors meld.
• Allow to warm in an oven heated at 250 F for an hour before serving on crackers or slices of thin toast.
• This will keep three to four weeks refrigerated and can also be frozen. Eat with thin slices of toast or crackers. (We usually use Pepperidge Farm Very Thin White Bread, cut off the crusts, cut it into four pieces, and toast it.)

SHRIMP SPREAD

Steps:

• Finely chop the shrimp; place in a bowl.
• Stir in the next six ingredients until well blended.
• Cover and refrigerate for 8 hours or overnight.
• Serve with crackers.

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.

JANICE'S SHRIMP SPREAD

Steps:

• In a large bowl, beat all ingredients except milk until well combined. Add 1-2 tblsp milk depending on the consistency you like. I only add 1 tablespoon.
• Chill overnight.
• Serve with assorted crackers.

POTTED SHRIMP

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

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 SPREAD

Steps:

• In a large skillet, heat 1 tablespoon of the butter over medium heat; add the scallions and bay leaf, and stir until soft.
• Add the shrimp and salt and pepper to taste; stir until the shrimp are pink, about 3 minutes.
• Add the sherry, increase the heat, and boil until almost all the liquid is evaporated.
• Discard the bay leaf, transfer the shrimp to a cutting board and finely dice.
• In a bowl, combine the remaining 5 tablespoons butter and the cream cheese and stir until well blended and smooth.
• Add the shrimp, scallion mixture, lemon juice, and chives and stir until well blended.
• Scrape the spread into a 1 1/2 cup crock and chill for at least 2 hours before serving with crackers or toast points.

SEA TROUT WITH SAMPHIRE, POTTED SHRIMP & LEMON

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.

SHARING POTTED SHRIMP

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.

NO-BRAINER SHRIMP SPREAD

Steps:

• Mix together softened cream cheese, 2/3 of shrimp, sliced onions and 1/2 bottle of shrimp cocktail sauce.
• Mix well, adding more cocktail sauce if necessary to make mixture a spreading consistency.
• Put in a serving bowl, put a thin layer of cocktail sauce over spread to cover top, then arrange remaining shrimp over that to decorate the appetizer.
• Chill, then serve with crackers of your choice.

SENSATIONAL SHRIMP SPREAD

Steps:

• In medium bowl, combine cream cheese and miracle whip; mix well.
• Stir in remaining ingredients.
• Cover; refrigerate 2-3 hours for flavors to blend.
• Serve with crackers.