Potted shrimp

Name: Potted shrimp
Yield: Serves 6
Cuisine: British recipes
Ingredients: 125g unsalted butter, plus 50g extra; Grating of fresh nutmeg; Pinch of ground cinnamon; Pinch of cayenne pepper; 400g peeled brown shrimp; Brown bread and lemon wedges to serve

Easy
August 2011

Easy
August 2011

Test kitchen approved

Serves 6
Takes 15 minutes to make, plus chilling

Serve this seaside classic with brown bread and lemon wedges as a satisfying starter.

Nutrition: per serving

Calories: 115kcals
Fat: 18.8g (11.6g saturated)
Protein: 16.1g
Carbohydrates: 0.1g (no sugars)
Fibre: no fibre
Salt: 6.5g

Nutrition: per serving

Calories: 115kcals
Fat: 18.8g (11.6g saturated)
Protein: 16.1g
Carbohydrates: 0.1g (no sugars)
Fibre: no fibre
Salt: 6.5g

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Ingredients

125g unsalted butter, plus 50g extra
Grating of fresh nutmeg
Pinch of ground cinnamon
Pinch of cayenne pepper
400g peeled brown shrimp
Brown bread and lemon wedges to serve

Method

Melt the 125g butter in a pan. Add the spices and a good pinch of sea salt. Add the shrimp and coat well.
Divide among 6 small ramekins and chill in the fridge until set.
Melt the 50g butter in a heavy-based pan. Strain off the clear butter at the top, leaving the milk solids in the pan (discard the solids). Pour the clarified butter over the shrimps. Chill for at least 2 hours, then serve with brown bread and lemon wedges.