Potted Shrimp

By : | 0 Comments | On : February 11, 2016 | Category : Cooking fish, Fish, Preserving fish

Potted Shrimp

The Lancashire coast is famous for its seafood and potted brown shrimps make a simple yet tasty starter course or quick lunch dish. Add more or less cayenne pepper to taste.

By Kai Chan Vong [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

By Kai Chan Vong [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Serves 2

250g brown shrimp or prawns
80g melted butter
ΒΌ teaspoon cayenne pepper
A little salt
Black pepper

1. Force as many prawns or shrimp as will fit into ramekin dishes and season with salt and black pepper.
2. Whilst the butter is melting add the cayenne pepper and stir to mix thoroughly. Pour the butter over the shrimp or prawns and allow to set before serving with hot toast. The butter from the prawns will melt into your toast. Delicious!

Try topping a piece of poached or fried hake with a spoonful of potted prawns, the butter melts into the fish, a wonderful yet easy special meal.

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