Pimento Potted Shrimp Recipes

PIMENTóN POTTED SHRIMP

Steps:

• Put the oil and garlic in a large skillet over medium heat. When the oil is hot, add the shrimp and sprinkle with the pimentón, cayenne, plenty of salt and some pepper. Stir to combine and cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and opaque all the way through, about 5 minutes.
• Let the shrimp mixture cool slightly, then transfer it to a food processor and add the butter, lemon zest and lemon juice. Pulse several times, until the shrimp is roughly chopped (not puréed) and everything is well combined. Taste and adjust the seasoning (keep in mind that the colder you serve the spread, the less salty it will taste). Transfer the mixture to a serving bowl or several small ramekins, cover with plastic wrap and refrigerate until the mixture is firm, about 1 hour. Garnish with parsley and serve.

POTTED SHRIMP

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

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.

PIMENTO POTTED SHRIMP

Steps:

• 1. Put oil and garlic in a large skillet over medium heat. When the oil is hot, add the shrimp and sprinkle with the pimenton, cayenne, plenty of salt and some pepper. Stir to combine and cook, shaking the pan once or twice and turning the shrimp once or twice, until they are pink all over and opaque all the way through, about 5 minutes 2. Let the shrimp mixture cool slightly, then transfer it to a food processor and add the butter, lemon zest and lemon juice. Pulse several times, until the shrimp is roughly chopped (not puree) and everything is well combined. Taste and adjust the seasoning (keep in mind that the colder you serve the spread, the less salty it will taste). Transfer the mixture to a serving bowl or several small ramekins,cover with plastic wrap and refrigerate until the mixture is firm, about 1 hour. Garnish with parsley and serve.