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
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 SHRIMPS FOR A TRADITIONAL YORKSHIRE SHRIMP TEA
Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real "Yorkshire Shrimp Tea" - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.)
Provided by French Tart
Categories Lunch/Snacks
Time 4h5m
Yield 4 Potted Shrimps, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put the butter and shallots into a pan and leave whilst the butter melts and the shallots softens. It should only take a couple of minutes over a medium heat.
- Add the shrimp, stir in for about 30 seconds then add the rest of the ingredients, except the clarified butter, and keep stirring. It will only take four to five minutes to cook; the mixture mustn't boil at any stage.
- Traditionally the potted shrimp is put into individual portions (ramekins) - so pour the shrimp mixture into 4 individual earthenware or china pots. Allow to cool for a few minutes then place in the fridge to set. Once set, pour hot clarified butter over the top to seal. Allow to cool again.
- Serve with hot buttered toast, brown bread and butter and a pot of English tea.
- Tip: To clarify butter, melt it, skim the foam off the top and carefully pour the butter without the milky residue.
Nutrition Facts : Calories 383.4, Fat 31.6, SaturatedFat 19.5, Cholesterol 301.9, Sodium 470, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 24.2
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
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
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