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Potted Shrimp Recipes
MAKING 1 In a skillet melt one third of the butter over moderate heat. 2 Toss in the shrimp spices and seasoning and cook for 3 minutes. 3 To it add cream and mix well. Check the seasoning and adjust if needed. 4 Pour the mixture in ramekin dishes or small
MAKING 1. In a saucepan melt 2 tablespoons butter and add the remaining ingredients fry briskly for 1 minute stirring constantly. 2. Taste for seasoning and add more lemon juice if required. 3. Equally divide the mixture into 4 individual ceramic or glass
GETTING READY 1. Let the oven heat to 300 F 150 C Gas 2 . 2. In a shallow baking dish place the shrimps and sprinkle over the spices salt and pepper. 3. Melt 50 g 2 oz of the butter in a small saucepan and pour over the shrimps. MAKING 4. Let it bake for 10 15
Remove and discard shrimp shells and veins. Chop shrimp very fine. In a small skillet melt butter. Add finely chopped shrimp garlic bay leaf salt hot pepper sauce and mace. Saute until shrimp is pink and tender about 4 minutes. Remove and discard bay leaf.
Sautéed Potted Shrimp
Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp pat dry with paper towels. Set aside. In a large nonstick skillet melt butter over medium heat. Cook jalapeno pepper and garlic in hot butter for 30 to 40 seconds or until pepper is tender. Add shrimp
1. Half fill a large saucepan with water and bring to a boil over high heat. Add the shrimp lower the heat and cook uncovered for 3 minutes or until pink. Drain rinse with cold water. Set aside 3 of the largest shrimp for garnish. 2. In a food processor or
Easy Potted Shrimp
Potted Shrimp is a tasty dish that will definitely captivate your taste buds. I love the dish and serve it often for grand family dinners or an informal get together. Serve the Potted Shrimp at home and see how tempting it is for yourself Melt fresh butter.
MAKING 1. To prepare the shrimp drain it well and mash. 2. Add rest of ingredients and mix to smooth paste. SERVING 3. Use as fillings spread over breads or use as desired and serve.
Put 2 tablespoons of the clarified butter in a frying pan with the shrimp. Mix in the mace pepper and paprika and heat for a minute. Spoon the mixture into 4 ramekin dishes. Press down the shrimp. Pour the rest of the butter over the shrimp so that they are
1. In 10 inch skillet melt 1 tablespoon butter over medium high heat. Add shrimp salt and ground red pepper. Cook stirring frequently until shrimp are opaque throughout about 2 minutes. Add sherry and cook 30 seconds. 2. Transfer shrimp and pan juices to food
Heat the butter and turn the shrimps in this until they are well coated but do not cook them. Add the seasonings and nutmeg. Pour into small moulds or dishes and leave until the butter is set. Turn out on to a bed of crisp lettuce and garnish with lemon. Serve
Potted Shrimps has an exclusive taste. The shrimps and nutmeg gives the Potted Shrimps a rousing taste. Potted Shrimps is inspired by restaurants across the world. Must catch it. Heat the butter and keep a little aside. Stir in the shrimps nutmeg and pepper.
Cook shrimp according to package directions. Drain and dry on absorbent paper. While shrimp are still warm grind with the fine blade of a mincer crush in a blender or rub through a sieve. Cream the shrimp with the butter and season well with salt pepper