Potted Shrimp Spread Recipes

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CREAMY SHRIMP SPREAD



Creamy Shrimp Spread image

A former co-worker shared this recipe with me. It's easy to make but so delicious-people keep coming back for more! The spread is also good served on crackers or fresh vegetables, and it can be served for any type of party, casual or fancy.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 1-3/4 cups.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
2 tablespoons ketchup
1 tablespoon mayonnaise
2 teaspoons dried minced onion
2 teaspoons prepared mustard
Dash garlic salt
1 can (4 ounces) tiny shrimp, rinsed and drained
French bread baguette, sliced

Steps:

  • In a small bowl, combine the cream cheese, ketchup, mayonnaise, onion, mustard and garlic salt. Stir in the shrimp. Cover and refrigerate for at least 1 hour. Serve with baguette slices.

Nutrition Facts :

POTTED SHRIMP



Potted Shrimp image

Potted Shrimp, a fantastic seafood appetizer for every party or celebration. This is no ordinary starter, but a rather fancy one that goes down a treat on those special days when you want to impress your posh guests. Made with cooked shrimp, and flavoured with garlic, lemon juice, spring onions, fresh parsley and dill, the shrimp is then covered with melted butter which sets beautifully to create the most delicious dish you can possibly get. Serve it with bread for the best experience.

Provided by Daniela Apostol

Categories     Appetizer

Time 2h5m

Number Of Ingredients 7

400 g cooked shrimp
200 g salted butter
1 spring onion
2 cloves of garlic
1 tbsp chopped fresh dill
1 tbsp chopped fresh parsley
1/4 tsp ground black pepper

Steps:

  • Chop the peeled and cooked shrimp, and add it to a bowl.
  • Chop the spring onion, garlic, and add them to the shrimp together with the dill and parsley.
  • Mix everything well and season with ground black pepper.
  • Melt the butter over a low heat, and leave to cool slightly, so the milky bits are separated.
  • Divide the herb shrimp between 4 ramekins, then pour over the clarified butter.
  • Chill for at least 2 hours or until the butter sets.

Nutrition Facts : Calories 462 kcal, Carbohydrate 1 g, Protein 21 g, Fat 42 g, SaturatedFat 26 g, Cholesterol 360 mg, Sodium 1135 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CLASSIC POTTED SHRIMPS



Classic potted shrimps image

James Martin's classic seafood starter is best made the day before and left in the fridge overnight - perfect for a special Sunday lunch

Provided by James Martin

Categories     Fish Course, Starter

Time 25m

Number Of Ingredients 7

100g unsalted butter
2 pinches of cayenne pepper
a generous grating of nutmeg
350g cooked and peeled North Atlantic prawns or shrimps
1 ciabatta loaf
1 tbsp olive oil
1 lemon , cut into wedges, to serve

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.

Nutrition Facts : Calories 303 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium

EASY SHRIMP SPREAD



Easy Shrimp Spread image

Easy Shrimp Spread served with crackers is the perfect southern appetizer for no-fuss entertaining. It's a retro recipe that has never waned in popularity.

Provided by Christin Mahrlig

Categories     Appetizer

Number Of Ingredients 7

8 ounces cream cheese, (softened)
1/4 cup mayonnaise
2 tablespoons grated sweet onion
1 teaspoon horseradish
1/2 teaspoon garlic salt
2 (4-ounce) cans tiny shrimp, (drained and rinsed)
1 green onion, (sliced)

Steps:

  • Using a hand-held electric mixer, beat cream cheese and mayonnaise until creamy and smooth.
  • Mix in onion, horseradish and garlic salt.
  • Set aside a few shrimp. Chop the rest and stir into cream cheese mixture.
  • Transfer mixture to a serving bowl. Sprinkle the set aside whole shrimp and the green onions on top. Chill for at least one hour before serving.

Nutrition Facts : Calories 158 kcal, ServingSize 1 serving

SPICED POTTED SHRIMP



Spiced Potted Shrimp image

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

1 1/2 cups unsalted butter (3 sticks)
4 anchovy fillets, chopped
2 teaspoons fresh thyme or lemon thyme, minced, more for garnish
1/2 teaspoon lemon zest
1/4 teaspoon plus 1/8 teaspoon mace (or nutmeg)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
Pinch cayenne
Pinch celery seed
1 pound peeled shrimp, cut into 1/4-inch dice
1 garlic clove, grated on a Microplane or minced
Lemon wedges, for serving
Tabasco, for serving
Hot toast, for serving

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

POTTED SHRIMP



Potted Shrimp image

Categories     Cheese     Shellfish     Super Bowl     Quick & Easy     Cream Cheese     Lemon     Shrimp     Sherry     Winter     Chive     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 10

1/2 cup firmly chopped shallots
1 bay leaf
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 pound shrimp, shelled and if desired deveined
3 tablespoons medium-dry Sherry
4 ounces cream cheese (about 1/2 cup), softened
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives
Accompaniments:
Accompaniments: crackers or Melba toast

Steps:

  • In a large skillet cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft. Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes. Add Sherry and boil mixture until almost all liquid is evaporated. Cool mixture and discard bay leaf. Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.
  • In a bowl stir together remaining 5 tablespoons butter and cream cheese until smooth. Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste and transfer to a 1 1/2-cup crock. Chill potted shrimp, covered, at least 4 hours and up to 24.
  • Serve potted shrimp with crackers or Melba toast.

POTTED SHRIMP: AN ENGLISH CANAPE



Potted Shrimp: An English Canape image

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

4 tablespoons unsalted butter, divided
1/2 pound shrimp, peeled, cut into thirds
1/4 cup sliced shallot
1/2 teaspoon ground mace
1/2 teaspoon powdered ginger
1 dash freshly grated nutmeg
1 pinch coarse salt, to taste
3 tablespoons dry sherry
4 dashes hot sauce
1 teaspoon lemon juice, or to taste

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

SHARING POTTED SHRIMP



Sharing potted shrimp image

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

250g pack unsalted butter
1 bay leaf
280g cooked and peeled small brown shrimp
¼ tsp ground mace
2 good pinches cayenne pepper
juice ½ lemon

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



Potted Shrimp image

Provided by Food Network Kitchen

Categories     condiment

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 sticks unsalted butter
4 cloves garlic, finely chopped
1/2 pound raw medium shrimp, peeled, deveined and chopped (about 1 cup)
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon chopped flat-leaf parsley leaves, plus extra whole leaves for garnish
Crackers or thinly sliced French baguette, toasted, for serving

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 SPREAD



Potted Shrimp Spread image

Make and share this Potted Shrimp Spread recipe from Food.com.

Provided by ratherbeswimmin

Categories     Spreads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons butter, softened
2 scallions, finely chopped (part of green tops included)
1 bay leaf
1/2 lb fresh shrimp, shelled and deveined
salt
fresh ground black pepper
3 tablespoons dry sherry
4 ounces cream cheese, softened
1 tablespoon fresh lemon juice
2 tablespoons minced fresh chives

Steps:

  • In a large skillet, heat 1 tablespoon of the butter over medium heat; add the scallions and bay leaf, and stir until soft.
  • Add the shrimp and salt and pepper to taste; stir until the shrimp are pink, about 3 minutes.
  • Add the sherry, increase the heat, and boil until almost all the liquid is evaporated.
  • Discard the bay leaf, transfer the shrimp to a cutting board and finely dice.
  • In a bowl, combine the remaining 5 tablespoons butter and the cream cheese and stir until well blended and smooth.
  • Add the shrimp, scallion mixture, lemon juice, and chives and stir until well blended.
  • Scrape the spread into a 1 1/2 cup crock and chill for at least 2 hours before serving with crackers or toast points.

Nutrition Facts : Calories 202.1, Fat 18.4, SaturatedFat 11, Cholesterol 99.1, Sodium 377.9, Carbohydrate 1.9, Fiber 0.2, Sugar 0.9, Protein 6.5

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POTTED SHRIMP SPREAD RECIPES
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