Potted Shrimps
Potted shrimps deliver a charming starter experience, evoking the cosy nostalgia of seaside suppers with their creamy, buttery allure and subtle spice notes that add surprising depth. Who could resist the idea that such humble seafood, when potted with extras like anchovies and garlic, transforms into a sophisticated treat? This recipe captures an aspirational simplicity, blending rich flavours and tender textures for a feel-good indulgence that feels both elegant and approachable.
Key ingredients such as brown shrimps and warming spices like mace and pepper create a harmonious balance, with a hint of citrus bringing freshness to the mix. The high-level technique of potting ensures a silky consistency that makes each bite satisfyingly luxurious, perfect for those moments when you crave something special yet effortless.
Ingredients
- 2 anchovy fillets, finely chopped
- generous pinch ground mace
- pinch of ground white pepper
- 1 small garlic clove, finely crushed
- 180g peeled brown shrimps
- 150g clarrified butter
- zest amd juice of 1/4 lemon
Method
- Melt 90g of clarrified butter in a saucepan over a moderate heat. When melted to stir in the anchovies, mace, pepper and garlic, leave on low simmer for 30 seconds. Stir in the prawns and simmer over a low heat for 1-2 minutes.Remove from the heat and stir in lemon zest and juice.
- Evenly distibute the shrimps among 4 ramekins, pressing the shrimps down firmly with the back of a wooden spoon. Melt remaining butter and pour over the top to cover shrimps. Cover and place in the fridge to set. The potted shrimps are best left for a few hours before serving.
- To Serve: Serve at room temperature in the ramekins or place the ramekins in a little hot water and turn out onto serving plates, accompanied by quartered slices of unbuttered brown bread and wedge of lemon.
Recipe
