Potted Shrimp

Potted Shrimp Recipe from United Kingdom

Region / culture: United Kingdom | Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Potted shrimp is a classic British dish that consists of shrimp cooked in butter and spices, then preserved in a crock. This rich and flavorful dish is perfect for serving as an appetizer or snack.

History

Potted shrimp has been a popular dish in England for centuries, with recipes dating back to the 18th century. Originally, potted shrimp was a way to preserve shrimp for longer periods of time by cooking them in butter and sealing them in a crock. Today, potted shrimp is enjoyed as a delicacy and is often served as part of a traditional British afternoon tea.

Ingredients

0.5 cup of firmly chopped shallots
1 bay leaf
0.75 stick (6 tbsp) of unsalted butter, softened
0.5 lb (227 g) of shrimp, shelled and if desired de-veined
3 tbsp of medium-dry sherry
4 oz (113 g) of cream cheese (about 0.5 cup), softened
1 tbsp of fresh lemon juice
2 tbsp of minced fresh chives
crackers or Melba toast

How to prepare

In a large skillet, cook shallots with bay leaf in 1 tbsp of butter over medium heat, stirring, until soft.
Add shrimp and season with salt and pepper to taste. Cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes.
Add sherry and boil the mixture until almost all the liquid is evaporated.
Cool the mixture and discard the bay leaf.
Transfer the shrimp to a cutting board using tongs, while reserving the shallot mixture. Finely chop the shrimp.
In a bowl, stir together the remaining 5 tbsp of butter and cream cheese until smooth.
Stir in the chopped shrimp, shallot mixture, lemon juice, chives, and season with salt and pepper to taste. Transfer the mixture to a 1.5 cup crock.
Chill the potted shrimp, covered, for at least 4 hours and up to 24 hours.
Serve the potted shrimp with crackers or Melba toast.

Variations

Add a pinch of cayenne pepper for a spicy kick.
Substitute the shrimp with crab meat for a different flavor.

Cooking Tips & Tricks

Be sure to use fresh shrimp for the best flavor.

- Make sure to cook the shrimp until they are pink and cooked through.

- Chill the potted shrimp for at least 4 hours before serving to allow the flavors to meld together.

Serving Suggestions

Serve potted shrimp with crackers or Melba toast for a delicious appetizer or snack.

Cooking Techniques

Cooking the shrimp in butter helps to infuse them with flavor and keep them moist.

Ingredient Substitutions

You can use ghee or coconut oil as a substitute for butter.

Make Ahead Tips

Potted shrimp can be made ahead of time and stored in the refrigerator for up to 24 hours before serving.

Presentation Ideas

Serve the potted shrimp in a small crock or ramekin for an elegant presentation.

Pairing Recommendations

Potted shrimp pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftover potted shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

2g per serving

Fats

22g per serving

Proteins

10g per serving

Vitamins and minerals

Potted shrimp is a good source of vitamin B12 and selenium.

Alergens

Contains shellfish and dairy

Summary

Potted shrimp is a rich and flavorful dish that is high in fats and proteins. It is a good source of vitamin B12 and selenium.

Summary

Potted shrimp is a delicious and indulgent dish that is perfect for serving as an appetizer or snack. With its rich flavor and creamy texture, potted shrimp is sure to be a hit at your next gathering.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day, and I had been browsing through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a faded, handwritten recipe for Potted Shrimp caught my eye.

I had never heard of Potted Shrimp before, but the ingredients listed - butter, shrimp, herbs, and spices - sounded like a winning combination. I decided then and there that I had to try making it myself.

I had always loved cooking, ever since I was a little girl watching my own mother in the kitchen. She was a wonderful cook, and she passed down many of her recipes to me over the years. But this recipe for Potted Shrimp was something new and exciting, and I couldn't wait to give it a try.

I gathered all the ingredients I would need - fresh shrimp, butter, a variety of herbs and spices, and a few other pantry staples. I followed the recipe carefully, mixing and blending the ingredients together until they formed a smooth, fragrant paste.

As the shrimp cooked in the pot, the aroma that filled my kitchen was simply divine. The butter melted and mingled with the herbs and spices, creating a mouthwatering scent that made my stomach growl in anticipation.

When the shrimp was done, I spooned it into small pots and let it cool before sealing them with a layer of melted butter. I couldn't resist sneaking a taste before putting them in the refrigerator to chill.

The first bite was a revelation. The shrimp was tender and flavorful, infused with the rich, buttery goodness of the sauce. The herbs and spices added depth and complexity to the dish, making it a truly memorable culinary experience.

I was so proud of my creation, and I couldn't wait to share it with my family and friends. I brought a few pots of Potted Shrimp to a gathering that weekend, and they were a hit. Everyone raved about the dish, asking for the recipe so they could make it themselves.

From that day on, Potted Shrimp became a staple in my cooking repertoire. I made it for special occasions, for dinner parties, and sometimes just for myself when I wanted a simple yet satisfying meal.

Over the years, I have tweaked the recipe here and there, adding my own personal touches and experimenting with different herbs and spices. Each time I make it, I am transported back to that first day when I discovered the recipe in my grandmother's cookbook.

I like to think that she would be proud of me, carrying on the tradition of cooking and sharing delicious recipes with those I love. And I hope that one day, my own grandchildren will be inspired by the flavors and aromas of Potted Shrimp, just as I was all those years ago.