Mary Berrys Potted Brown Shrimp Recipes

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.

MARY BERRY'S PRAWN STIR-FRY WITH GINGER, COCONUT AND CHILLI

Steps:

• First make the sauce. Measure all the ingredients into a jug and whisk together until smooth. Season with a little salt and freshly ground black pepper. Heat the butter in a large frying pan or wok. Add the prawns and fry over a high heat for 4-5 minutes, until the prawns are pink. Transfer to a plate with any cooking juices. Return the pan to the heat. Add the oil, courgette ribbons and chilli, and fry for 1 minute. Add the spinach and stir until it has just wilted. Pour the sauce into the pan and bring to the boil, stirring, until thickened. Return the prawns to the pan and simmer for 1-2 minutes. Check the seasoning and sprinkle with the chopped coriander to serve. Mary's Tips: Best made and served. Not suitable for freezing. Coconut cream has a higher fat content than milk, which makes a better sauce for this dish.

SPICED POTTED SHRIMP

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.