Pottedprawns Recipes

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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.

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

MARY BERRY'S POTTED BROWN SHRIMP



Mary Berry's potted brown shrimp image

This seafood dish brings back memories of Mary's holiday as child catching shrimps, and then cooking them on the beach. Savour every one!

Provided by Jamie Oliver

Categories     Seafood

Time 15m

Yield 8

Number Of Ingredients 6

250 g unsalted butter
1 fresh bay leaf
1 whole nutmeg, for grating
1 lemon
white pepper
400 g brown shrimp

Steps:

  • In a small pan, melt 200g of the butter on a low heat for 10 minutes, until it melts and separates. Carefully pour the golden 'clarified' liquid into a small jug, discarding the milky bits, and leave to cool slightly.
  • Meanwhile, melt the remaining butter with the bay, a good fine grating of nutmeg and lemon zest, and a pinch of freshly ground white pepper.
  • Add the shrimp, then squeeze in the lemon juice and give it all a good stir. Cook for 1 minute, then spoon into a shallow serving bowl or individual pots and press down tightly with back of a spoon.
  • Pour over the reserved clarified butter until completely covered, then chill for 2 hours or until set. Delicious served with freshly baked bread.

Nutrition Facts : Calories 259 calories, Fat 25.1 g fat, SaturatedFat 15 g saturated fat, Protein 8.4 g protein, Carbohydrate 0.2 g carbohydrate, Sugar 0.1 g sugar, Sodium 0.5 g salt, Fiber 0.1 g fibre

GAMBAS AL AJILLO, SPANISH GARLIC SHRIMP



Gambas al Ajillo, Spanish Garlic Shrimp image

Any shrimp will do here, but I love this with spot prawns. You want lots of garlic, a little chile, and enough lemon to balance out the olive oil. This recipe is best done with shell-on shrimp that you peel at the table, but you can do it with peeled and deveined shrimp, too.

Provided by Hank Shaw

Categories     Appetizer

Time 13m

Number Of Ingredients 6

1/4 cup olive oil
1 to 2 pounds large shrimp, preferably spot prawns
Salt
4 to 6 cloves garlic, roughly chopped or sliced thin
1 or 2 small, hot chiles, sliced thin, (or 2 dried, hot chiles, crumbled)
Juice of a lemon

Steps:

  • Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil.
  • Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once.

Nutrition Facts : Calories 238 kcal, Carbohydrate 1 g, Protein 23 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 882 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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

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