A variation on potted shrimps from ” Moro Easy” by Sam and Sam Clark.
Ingredients
- 150 g unsalted butter
- 2 fresh bay leaves
- 1 whole nutmeg finely grated
- a pinch cayenne or hot paprika
- ½ tsp ground fennel seeds
- ¼ tsp ground black pepper
- a squeeze lemon juice
- 200 g peeled brown shrimps
- Toast or crispbread to serve
Servings:
Instructions
- In a small pan, melt the butter with the bay leaves over a low heat – the butter will separate, but carry on cooking it until the white, milky bits of whey start to caramelise and turn golden.
- Add the nutmeg, cayenne, fennel seeds and pepper, and cook for another minute or so, stirring occasionally to prevent anything sticking to the bottom of the pan.
- Squeeze a little lemon juice over the shrimps, then stir them into the hot butter. Season with salt, cook for 30 seconds, then scoop out the shrimps with a slotted spoon and transfer to four small ramekins (or one larger dish).
- Press them down with the back of the spoon, then pour over the warm butter and chill in the fridge for a couple of hours, until set. This can be done well in advance.
- Serve with toast or crispbread.
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