Serves 6

Potted shrimps recipe

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Takes 20 minutes

400g peeled brown shrimps or Atlantic prawns, roughly chopped
Few drops anchovy essence or Worcestershire sauce
2 tsp lemon zest
2 tbsp lemon juice
2 tsp each finely chopped fresh chervil, parsley and chives
200g butter, melted
Slices of bread, for Melba toast
Baby spinach leaves, homemade vinaigrette and frisée leaves, to serve

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1. Pat the shrimps or prawns dry then place in a bowl and mix with the anchovy essence or Worcestershire sauce, lemon zest and juice. It shouldn’t need any seasoning but check to see. Stir in the mixed herbs.
2. Divide the shrimp or prawn mixture into six small ramekins or individual dishes and pour over the melted butter. Allow to set in the fridge, but remove at least 15 minutes before serving so the butter is spreadable.
3. To make Melba toast, toast some sliced bread, then cut off the crusts. Run a knife through the middle of each slice to make two wafer-thin slices. Cut the toast into triangles, then grill or bake for a few minutes until lightly golden and curled.
4. Dress the baby spinach leaves and frisée with some vinaigrette and serve on side plates with Melba toast.

Chef's tip

For a more contemporary look, mix the shrimps with softened butter and press the mixture into 5-6cm ring moulds, then turn each one out on to a bed of leaves. But for those who don’t have ring moulds, we recommend you serve the potted shrimps in little pots.

Wine Recommendation

It must be a quality rosé here – some of the best pink wines come from Bordeaux, made with Merlot grapes.

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