Pimentón Potted Shrimp Recipes

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.

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.

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: AN ENGLISH CANAPE

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.)

CONCHIGLIE WITH SHRIMP, ROASTED TOMATOES, AND PIMENTON

Steps:

• Preheat oven to 375 degrees. Gently toss tomatoes with thyme and 1 tablespoon oil. Transfer to a rimmed baking sheet. Roast for 15 minutes. Add zucchini and garlic; toss to combine. Roast until tomatoes are just broken down and zucchini is cooked through, 10 to 12 minutes.
• Bring a large pot of salted water to a boil. Cook conchiglie until al dente. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, season shrimp with salt. Heat remaining tablespoon oil in a large skillet over high heat until hot but not smoking. Cook shrimp, stirring occasionally, until just opaque, about 3 minutes. Add cream, pimenton, red-pepper flakes, and roasted-tomato mixture. Bring to a simmer. Toss in pasta and reserved cooking liquid.