Best 3 Potted Shrimp Recipes

SPICED POTTED SHRIMP

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.

POTTED SHRIMP

Steps:

• Bring two quarts of water to a rolling boil. Add shrimp, return to the boil and cook briefly, no more than 2 minutes or until shrimp are just cooked through. Remove from heat, drain and run shrimp under cold water to halt the cooking. Set aside to cool. When cool enough to handle, peel shrimp and discard shells.
• Heat two tablespoons of the butter in a pan and saute sliced leek very gently until soft. Place in the bowl of a food processor, add peeled shrimp, dill and remaining butter. Process until well blended. Add half the lemon juice, a little salt and pepper, process again and taste. Add remaining lemon juice and more salt and pepper if necessary.
• Serve immediately, with crisp toast fingers or slices of crusty bread.

POTTED SHRIMP

Steps:

• 1. In a large skillet over medium-high heat, heat 1 tablespoon butter. Add the shallots and garlic. Cook, stirring often, for 3 minutes, or until tender. 2. Add shrimp and sprinkle with salt. Cook, tossing the shrimp, for 2 minutes. Add sherry, and cook for 1 minute or until the shrimp are cooked through and sherry has reduced to a Potted shrimp is a British dish once used for preservation. Butter was ladled over cooked shrimp, sealing the crock, and protecting the seafood in much the same way as a French confit protects cooked duck. This version uses less butter and a little cream cheese and can be made a day in advance. Remove the dish from the refrigerator about 1 hour before serving. 4 tablespoons butter, at room temperature 2 shallots, thinly sliced 1 clove garlic, crushed ½ pound (about 15 large) shrimp, peeled and deveined Salt, to taste 2 tablespoons sherry ⅓ cup cream cheese, at room temperature 2 scallions, chopped Grated rind and juice of ½ lemon Pinch of cayenne pepper 1. In a large skillet over medium-high heat, heat 1 tablespoon butter. Add the shallots and garlic. Cook, stirring often, for 3 minutes, or until tender. 2. Add shrimp and sprinkle with salt. Cook, tossing the shrimp, for 2 minutes. Add sherry, and cook for 1 minute or until the shrimp are cooked through and sherry has reduced to a syrup. Set aside to cool completely. 3. In a food processor, blend the remaining 3 tablespoons butter with the cream cheese. Scrape down the sides of the work bowl. Add scallions, lemon rind and juice, cayenne pepper, and shrimp mixture. Pulse quickly until just combined. Do not work the mixture into a puree. It should be chunky. Taste for seasoning, and add more salt and cayenne, if you like. 4. Transfer to a bowl and press a piece of plastic wrap directly onto the surface of the mixture. Cover with more plastic wrap. Refrigerate overnight. Serve with toast or crackers.