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: 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
SPICED POTTED SHRIMP
In the history of British cuisine, potting perishable foods - that is, sealing ingredients in a crock under a thin layer of clarified butter - was a way to preserve them. Thanks to modern refrigeration, preservation is no longer the point, but luscious, buttery potted dishes are still popular throughout Britain. Here, diced shrimp are aggressively seasoned with anchovy, celery seed, lemon zest and garlic before being sealed into ramekins. Potted shrimp is a very rich dish, best served in small quantities with hot toast on the side to melt the solidified butter back into a creamy sauce. Or, scoop out the shrimp and butter and mix it with hot pasta to create an instant scampi-like dish.
Provided by Melissa Clark
Categories finger foods, appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 11 grams, Carbohydrate 1 gram, Fat 35 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 399 milligrams, Sugar 0 grams, TransFat 1 gram
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 WITH SPICES
Provided by Moira Hodgson
Categories dinner, appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a heavy saucepan, melt 12 tablespoons butter without boiling and skim off any foam that rises to the surface. Add the garlic and spices and simmer for three minutes over low heat to allow the spices to develop their flavor.
- Remove the garlic and add the shrimp. Cook for two to three minutes, remove from heat and season to taste with salt and lemon juice.
- Put the shrimp into eight individual pots, saving the shrimp butter. Melt the remaining butter, skimming off any impurities, and pour it, along with the shrimp cooking butter, over the shrimp so that they are completely covered.
- Refrigerate overnight. This will keep three to four weeks refrigerated and can be frozen. Eat with slices of thin toast.
More about "sharing potted shrimp recipes"
POTTED SHRIMP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 4Estimated Reading Time 1 minCategory Starter
POTTED SHRIMP | RIVER COTTAGE
From rivercottage.net
POTTED SHRIMP RECIPE - TODAY.COM
From today.com
30 BEST SHRIMP RECIPES READY IN UNDER 30 MINUTES
From allrecipes.com
MARY BERRY'S POTTED BROWN SHRIMP | JAMIE OLIVER RECIPES
From jamieoliver.com
SHARING A SECRET FAMILY RECIPE! - OH HEY, PRETTY
From jesslizama.com
POTTED SHRIMP RECIPE | COOKING SELF
From cookingself.com
POTTED SHRIMP - GLUTEN FREE RECIPES
From fooddiez.com
WHAT WINE GOES WITH SHARING POTTED SHRIMP BBC GOOD FOOD
From delipair.com
SHRIMP WITH CANNELLINI BEANS (30-MINUTE MEAL)
From andianne.com
13 SAUSAGE AND SHRIMP RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
17 BEST INSTANT POT SHRIMP RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
RECIPE: POTTED SHRIMPS - A SEAFOOD TREAT! | FUSS FREE FLAVOURS
From fussfreeflavours.com
SHARING POTTED SHRIMP RECIPE - FOOD NEWS
From foodnewsnews.com
POTTED SHRIMP RECIPE | OLIVEMAGAZINE
From olivemagazine.com
POTTED SHRIMP - PLAIN.RECIPES
From plain.recipes
POTTED SHRIMP RECIPES | BIGOVEN
WHAT ARE TRADITIONAL BRITISH POTTED SHRIMPS? - THE SPRUCE …
From thespruceeats.com
SAVOURY POTTED SHRIMP STARTER WITH CAYENNE AND NUTMEG - CTV
From more.ctv.ca
POTTED SHRIMP RECIPE | ETSY
From etsy.com
POTTED SHRIMP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHARING POTTED SHRIMP - GLUTEN FREE RECIPES
From fooddiez.com
SHARING POTTED SHRIMPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
30 BEST SHRIMP RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
SHARING POTTED SHRIMP | RECIPE | POTTED SHRIMP, BBC GOOD FOOD …
From pinterest.ca
SHRIMP RECIPES: POTTED SHRIMP RECIPE
From shrimprecipesinfo.blogspot.com
17 FAST AND EASY INSTANT POT SHRIMP RECIPES
From sweetrusticbakes.com
POTTED SHRIMP – NANA'S RECIPES
From recipes.connorbowen.com
POTTED SHRIMP | CANADIAN LIVING
From canadianliving.com
GARLIC BUTTER SHRIMP - SUGAR SPUN RUN
From sugarspunrun.com
POTTED SHRIMP - PLAIN.RECIPES
From plain.recipes
POTTED SHRIMP | OREGONIAN RECIPES
From recipes.oregonlive.com
BUTTERY POTTED SHRIMP RECIPE | RECIPES.NET
From recipes.net
16 QUICK SHRIMP RECIPES THAT TAKE 15 MINUTES - EAT THIS NOT THAT
From eatthis.com
SHARING POTTED SHRIMP - COOKER APP
From cookerapp.com
INSTANT POT SHRIMP RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
DAY 10: POTTED SHRIMPS - RESTAURANT FOR TWO
From restaurantfortwo.com
POTTED SHRIMP – RECIPES NETWORK
From recipenet.org
POTTED SHRIMP - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
POTTED SHRIMP AND CRAB | JAMIE OLIVER SEAFOOD RECIPES
From pinterest.ca
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