SPICED POTTED SHRIMP
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Horn Switch
[email protected]Thank you for sharing this amazing recipe!
Md Hasibul Islam
[email protected]This recipe is a must-try for any shrimp lover.
Moahmmed Elgan
[email protected]I've made this recipe several times now, and it's always a hit.
Sumina Kshetri
[email protected]This is one of the best shrimp recipes I've ever tried.
Susan Bridges
[email protected]I'm always looking for new ways to cook shrimp, and this recipe definitely fits the bill.
Ashley Mcginty
[email protected]I served this shrimp with rice and vegetables, and it was a complete meal.
Falesha Patterson
[email protected]This recipe is a great way to use up leftover shrimp.
whitney miller
[email protected]I'm not a huge fan of spicy food, so I used less chili powder than the recipe called for. It was still plenty flavorful.
queen carroll
[email protected]I made this recipe for a party and it was a huge hit! Everyone raved about how delicious the shrimp was.
Jay Porter
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Linda Nelson
[email protected]5 stars! This recipe is a keeper!
Abby Chebet
[email protected]This is my new go-to recipe for shrimp. It's quick, easy, and always a crowd-pleaser.
dumb_ dog
[email protected]I've never been a big fan of shrimp, but this recipe changed my mind. The spices really elevate the flavor of the shrimp.
Mamun Mia
[email protected]Followed the recipe to a T and the shrimp came out perfect. So easy to make too!
Nakesha Chambers
[email protected]The shrimp turned out so tender and juicy, and the flavors were on point. I'll definitely be making this recipe again!
Bashir Abdullahi
[email protected]This spiced potted shrimp recipe was an absolute delight! The succulent shrimp paired perfectly with the aromatic spices, creating a dish that tantalized my taste buds.