PIMENTóN POTTED SHRIMP
Provided by Mark Bittman
Categories easy, quick, condiments, dips and spreads, side dish
Time 30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Put the oil and garlic in a large skillet over medium heat. When the oil is hot, add the shrimp and sprinkle with the pimentón, cayenne, plenty of salt and some pepper. Stir to combine and cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and opaque all the way through, about 5 minutes.
- Let the shrimp mixture cool slightly, then transfer it to a food processor and add the butter, lemon zest and lemon juice. Pulse several times, until the shrimp is roughly chopped (not puréed) and everything is well combined. Taste and adjust the seasoning (keep in mind that the colder you serve the spread, the less salty it will taste). Transfer the mixture to a serving bowl or several small ramekins, cover with plastic wrap and refrigerate until the mixture is firm, about 1 hour. Garnish with parsley and serve.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 25 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 12 grams, Sodium 324 milligrams, Sugar 0 grams, TransFat 1 gram
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
PORTUGUESE SHRIMP
Wonderful tasting shrimp. Easy to make.
Provided by Dave
Categories World Cuisine Recipes European Portuguese
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
- Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 6.3 g, Cholesterol 172.9 mg, Fat 2.9 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 614 mg, Sugar 2.9 g
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 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.
CONCHIGLIE WITH SHRIMP, ROASTED TOMATOES, AND PIMENTON
Pimenton, a Spanish paprika, adds an unexpected hint of earthy, smoky flavor to shrimp and roasted tomatoes lightly coated in a cream sauce. If you can't find conchiglie, try any other shell-shaped pasta or ear-shaped orecchiette.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes. Add zucchini and garlic; toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through, 10 to 12 minutes.
- Bring a large pot of salted water to a boil. Cook conchiglie until al dente. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, season shrimp with salt. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking. Cook shrimp, stirring occasionally, until just opaque, about 3 minutes. Add cream, pimenton, red-pepper flakes, and roasted-tomato mixture. Bring to a simmer. Toss in pasta and reserved cooking liquid.
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
PIMENTO POTTED SHRIMP
Categories Condiment/Spread Shellfish Appetizer Quick & Easy
Yield 8 servings
Number Of Ingredients 11
Steps:
- 1. Put oil and garlic in a large skillet over medium heat. When the oil is hot, add the shrimp and sprinkle with the pimenton, cayenne, plenty of salt and some pepper. Stir to combine and cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and opaque all the way through, about 5 minutes 2. Let the shrimp mixture cool slightly, then transfer it to a food processor and add the butter, lemon zest and lemon juice. Pulse several times, until the shrimp is roughly chopped (not puree) and everything is well combined. Taste and adjust the seasoning (keep in mind that the colder you serve the spread, the less salty it will taste). Transfer the mixture to a serving bowl or several small ramekins,cover with plastic wrap and refrigerate until the mixture is firm, about 1 hour. Garnish with parsley and serve.
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