British Potted Shrimp
Used like a pate, this is a smooth shrimp paste.
Print Facebook Pinterest Twitter Add to CollectionServings: 4 people
Calories: 135kcal
Ingredients
- 1/2 lb butter (225g or 2 stick)
- 1/2 lb cooked shrimp peeled and chopped, 225 g
- 1 tsp Cayenne pepper add to taste
- 1 sprig dill to garnish
- 6 slices thin bread toasted if desired, crackers, or melba toast
- 1 large Lemon cut into wedges
- Salt
- 1 large Lemon wedges
Instructions
- Heat half the butter in a saucepan over moderate heat, skimming off and discarding the foam as it rises to the top.
- Add the shrimp, salt, pepper, mace, and optional cayenne and heat without boiling.
- Spoon the mixture into 4 ramekins.
- Melt the remaining butter, skimming off and discarding the foam as it rises to the top, and spoon over the shrimp, leaving the sediment behind.
- Cool until the butter is almost set and place a small sprig of dill on the surface of the butter.
- Chill in the refrigerator and let sit at room temperature for at least 30 minutes before serving.
- Serve with bread or toast points and lemon wedges.
Nutrition
Calories: 135kcal | Carbohydrates: 15g | Protein: 14g | Fat: 1g | Cholesterol: 110mg | Sodium: 277mg | Fiber: 1g | Sugar: 2g
