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British Potted Shrimp
Used like a pate, this is a smooth shrimp paste.
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Course:
Canapes, Starter
Cuisine:
British
Keyword:
Bread, Dips/Spreads, Fruit, Pate, Seafood, Shrimp
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
people
Calories:
135
kcal
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Ingredients
Metric
Imperial
1/2
lb
butter
1/2
lb
cooked shrimp
peeled and chopped
1
tsp
Cayenne pepper
add to taste
1
sprig
dill
to garnish
6
slices
white bread
toasted if desired, crackers, or melba toast
1
large
Lemon
cut into wedges
Salt
Instructions
Heat 1/2 of the butter in a saucepan over moderate heat, skimming off and discarding the foam as it rises to the top.
1/2 lb butter
Add the shrimp, salt, pepper and optional cayenne and heat without boiling.
1/2 lb cooked shrimp,
Salt,
1 tsp Cayenne pepper
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 other 1/2 of the butter is almost set and place a small sprig of dill on the surface of the butter.
1 sprig dill
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.
6 slices white bread
Nutrition
Calories:
135
kcal
|
Carbohydrates:
15
g
|
Protein:
14
g
|
Fat:
1
g
|
Cholesterol:
110
mg
|
Sodium:
277
mg
|
Fiber:
1
g
|
Sugar:
2
g