POTTED SHRIMP
Potted Shrimp, a fantastic seafood appetizer for every party or celebration. This is no ordinary starter, but a rather fancy one that goes down a treat on those special days when you want to impress your posh guests. Made with cooked shrimp, and flavoured with garlic, lemon juice, spring onions, fresh parsley and dill, the shrimp is then covered with melted butter which sets beautifully to create the most delicious dish you can possibly get. Serve it with bread for the best experience.
Provided by Daniela Apostol
Categories Appetizer
Time 2h5m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 462 kcal, Carbohydrate 1 g, Protein 21 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 360 mg, Sodium 1135 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
POTTED SHRIMP: AN ENGLISH CANAPE
Potted shrimp makes a great canapé for a party, but also a great snack just waiting in the fridge.
Provided by Kevin D. Weeks.
Categories Appetizer
Time 4h25m
Number Of Ingredients 10
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.)
Nutrition Facts : Calories 184 kcal, Carbohydrate 4 g, Cholesterol 150 mg, Fiber 0 g, Protein 13 g, SaturatedFat 8 g, Sodium 642 mg, Sugar 1 g, Fat 13 g, ServingSize About 1 cup (4 servings), UnsaturatedFat 0 g
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
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.
SHRIMP COCKTAIL VINCENTE
Steps:
- For the shrimp: Peel the shrimp and save the shells for stock. In a 4-quart pot over medium heat, add oil. Add the tomatoes, onions, garlic, cilantro, and jalapeno and cook until they begin to soften, about 2 minutes. Add the salt and pepper, lime juice, and reserved shrimp shells and stir. Add the water, bring to a boil and simmer for 10 minutes. Pour the stock through a strainer into a bowl or another pot. Discard the vegetables and shells and reheat the stock. Add the shrimp and simmer until just cooked, about 3 to 4 minutes. Remove from the heat, strain and refrigerate the stock, and the shrimp separately until chilled, about 1 hour.
- In a bowl, combine chilled shrimp, pico de gallo, shrimp stock, cocktail sauce and avocado; mix gently. For each serving, place a lettuce leaf in a pretty bowl or a martini glass. Spoon in the shrimp mixture, allowing about 9 or 10 shrimp per serving. Garnish each shrimp cocktail with a lime wedge and a few tortilla chips.
VINCENT PRICE'S CHILI RECIPE
Make and share this Vincent Price's Chili Recipe recipe from Food.com.
Provided by molsaver
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in dutch oven.
- Cook onions, celery and garlic over medium heat, stirring, for 15 minutes or until vegetables are soft.
- Add chuck and pork, breaking meat up with a fork.
- Continue cooking until meat is cooked through.
- Add tomatoes and their liquid, beef broth, tomato paste, salt, cumin, chili powder, oregano and allspice.
- Cook over low heat for one hour.
- Add drained kidney beans and heat through.
Nutrition Facts : Calories 677.3, Fat 34.5, SaturatedFat 10.8, Cholesterol 91.9, Sodium 2605, Carbohydrate 54.4, Fiber 16.6, Sugar 11.1, Protein 40.9
VINCENT PRICE HOUSE BREAD
Adapted from a recipe in "A Treasury of Great Recipes" by Mary and Vincent Price, this is an excellent loaf that Mr. Price called his "house bread." He states that it has a taste and texture very close to real French bread. Enjoy it fresh and warm, spread with garlic butter and sprinkled chopped parsley and chives. Mr. Price suggests it is excellent with Dungeness crab, mustard mayonnaise, and Italian Soave white wine. The original recipe employed hand kneading, while this recipe has been updated using a modern mixer (a KitchenAid works great!). Source: Michael Rodgers (Michael in Phoenix), Gail's Recipe Swap.
Provided by Julesong
Categories Yeast Breads
Time 2h40m
Yield 1-2 loaves
Number Of Ingredients 10
Steps:
- You will also need: electric mixer with paddle and dough hook attachments.
- Using an electric mixer with a paddle attachment, combine 2 cups of sifted flour, ginger, salt, sugar, and yeast.
- With the mixer on medium-low speed, add in the warm water, mix for 1 minute, then increase speed to medium-high and mix until it is smooth, about 2 to 3 minutes.
- Reduce speed to medium, then add another 1 1/2 cups flour- dough should begin to be too dense for the paddle attachment.
- Remove paddle from the mixer, scrape the dough from it into the bowl, and attach the dough hook to the mixer.
- On low speed, gradually add the remaining flour and let the mixer knead the dough until smooth and elastic, about 8 to 10 minutes, occasionally sprinkling the sides of the bowl with a little flour if the dough sticks.
- With your hands covered with soft butter, remove the dough from the bowl and pat into a buttered ball in another large glass bowl; cover with a towel or plastic wrap and let rise for about 1 hour or until double in size.
- Grease baking sheet with 1 tablespoon melted butter, then dust with cornmeal.
- Punch down the dough and turn it out onto a lightly-floured board; form into 1 large or 2 smaller loaves.
- Place loaves on buttered and dusted baking sheet and brush top (s) with ice water; make three or four diagonal slashes on top of dough, then let rise again until doubled, about 1 hour.
- Preheat oven to 475°F; in the lower rack of the oven, place a shallow pan containing the boiling water.
- Brush the top of the dough with remaining melted butter.
- Bake dough on upper rack of oven for 7 minutes at 475°, then reduce oven temperature to 350° and bake for 35 to 40 minutes or until crust has reached the preferred color and texture.
- Remove bread from oven and transfer to a cooling rack; serve warm or at room temperature.
Nutrition Facts : Calories 2606.6, Fat 30.1, SaturatedFat 15.7, Cholesterol 61.1, Sodium 4855.5, Carbohydrate 504.6, Fiber 19.6, Sugar 14.4, Protein 68.8
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
More about "potted shrimp by vincent price recipes"
POTTED SHRIMP | RIVER COTTAGE
From rivercottage.net
POTTED SHRIMP RECIPE - TODAY.COM
From today.com
10 BEST VINCENT PRICE RECIPES | YUMMLY
From yummly.com
BORIS KARLOFF’S POTTED SHRIMP - SILVER SCREEN SUPPERS
From silverscreensuppers.com
BORIS KARLOFF’S POTTED SHRIMP - SILVER SCREEN SUPPERS
From silverscreensuppers.com
POTTED SHRIMP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
VINCENT PRICE'S POTTED SHRIMP (VIA BORIS KARLOFF) - THE FOOD DICTATOR
From thefooddictator.com
Estimated Reading Time 10 mins
VINCENT PRICE'S STEAK WITH MUSTARD COGNAC FLAMBé SAUCE | HOW TO …
From pinterest.com
RECIPES | STOBERRYPOTTEDSHRIMPS
From stoberrypottedshrimps.com
POTTED SHRIMP | POTTED SHRIMP, CAFE FOOD, RECIPES
From pinterest.jp
POTTED SHRIMP RECIPE | OLIVEMAGAZINE
From olivemagazine.com
SHARING POTTED SHRIMP RECIPE - FOOD NEWS
From foodnewsnews.com
VINCENT'S FRIED SHRIMP - RECIPE - COOKS.COM
From cooks.com
POTTED SHRIMP (OR DRACULA SHRIMP) - BLOGGER
From play-with-food.blogspot.com
POTTED SHRIMP (OR PRAWNS): 1861 - THE PAST IS A FOREIGN PANTRY
From thepastisaforeignpantry.com
SHIRRED EGGS & POTTED SHRIMP - HOMEGOURMETCOOKING.COM
From homegourmetcooking.com
VINCENT PRICE’S POTTED SHRIMP (VIA BORIS KARLOFF)
From pinterest.co.uk
VINCENT PRICE’S POTTED SHRIMP (VIA BORIS KARLOFF)
From pinterest.co.uk
VINCENT PRICE'S POTTED SHRIMP (VIA BORIS KARLOFF) | POTTED SHRIMP, …
BEHIND THE COLOUR: POTTED SHRIMP - FARROW & BALL
From farrow-ball.com
BORIS KARLOFF’S RECIPE FOR POTTED SHRIMP. FROM THE VINCENT AND …
From reddit.com
OLD_RECIPES | IMAGE | "BORIS KARLOFF’S RECIPE FOR POTTED SHRIMP.
From reddit.com
POTTED SHRIMP | CANADIAN LIVING
From canadianliving.com
POTTED SHRIMP RECIPE | ETSY
From etsy.com
BOOKBINDER'S SEAFOOD RECIPES FROM TREASURY OF GREAT RECIPES, 1965
From vintagecookbook.com
POTTED SHRIMP - LEIGH SEAFOOD
From leighseafood.com
WHAT ARE POTTED SHRIMPS? (WITH PICTURES) - WISEGEEK
From delightedcooking.com
PLAICE, ASPARAGUS AND POTTED SHRIMPS RECIPE | WAITROSE & PARTNERS
From waitrose.com
CLASSIC POTTED SHRIMPS | RECIPE | POTTED SHRIMP, STARTERS RECIPES, …
From pinterest.ca
VINCENT PRICE’S POTTED SHRIMP (VIA BORIS KARLOFF)
From pitmaster.amazingribs.com
POTTED SHRIMP - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
SPICED POTTED SHRIMPS WITH QUICK-PICKLED CUCUMBER RECIPE
From deliciousmagazine.co.uk
INSTANT POT SHRIMP SCAMPI - RECIPES FROM A PANTRY
From recipesfromapantry.com
POTTED SHRIMP – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
WHAT ARE TRADITIONAL BRITISH POTTED SHRIMPS? - THE SPRUCE EATS
From thespruceeats.com
POTTED SHRIMP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love