Pottedprawns Recipes

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POTTED SHRIMP



Potted Shrimp image

Provided by Food Network Kitchen

Categories     condiment

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 sticks unsalted butter
4 cloves garlic, finely chopped
1/2 pound raw medium shrimp, peeled, deveined and chopped (about 1 cup)
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon chopped flat-leaf parsley leaves, plus extra whole leaves for garnish
Crackers or thinly sliced French baguette, toasted, for serving

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.

CLASSIC POTTED SHRIMPS



Classic potted shrimps image

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

100g unsalted butter
2 pinches of cayenne pepper
a generous grating of nutmeg
350g cooked and peeled North Atlantic prawns or shrimps
1 ciabatta loaf
1 tbsp olive oil
1 lemon , cut into wedges, to serve

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 CRAB



Potted crab image

Rustle up Tom Kerridge's crab starter with a hint of smoked paprika for your next dinner party. You can make it ahead, leaving you time to sit down and enjoy

Provided by Tom Kerridge

Categories     Starter

Time 12m

Number Of Ingredients 8

150g picked white crabmeat, the freshest you can buy
2 tbsp mayonnaise
1 shallot, peeled and finely chopped
small handful chives, chopped
½ orange, zested
2 large slices sourdough, grilled or griddled, to serve
60g butter
¼ tsp smoked paprika

Steps:

  • Tip the crabmeat into a bowl and mix with the mayonnaise, shallot, chives, orange zest and some seasoning. Spoon the mixture into a shallow serving dish. Smooth the top over, then pop in the fridge to chill.
  • Gently melt the butter and smoked paprika together. Leave the butter to cool a little, but don't let it solidify. Carefully pour the clear butter fat over the crab, leaving the milky butter residue still in the saucepan. Return to the fridge for 20-25 mins or up to a day to firm the butter up. Serve with some grilled sourdough for spreading everything over.

Nutrition Facts : Calories 715 calories, Fat 45 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.6 milligram of sodium

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