AI-generated
Potted shrimp — brown shrimp in spiced clarified butter with toast
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/snacks/potted-shrimp-brown-shrimp-in-spiced-clarified-butter-with-toast
About this recipe
Potted shrimp is a British appetizer of tiny shrimp set in gently spiced clarified butter. The delicate brown shrimp stay whole, while nutmeg, white pepper and a little cayenne bring out their flavor. We use already cooked, peeled shrimp and ready-made clarified butter, so there is no extra step for cooking raw shellfish or clarifying butter. After briefly warming the mixture gently, divide it among small ramekins and cover with a thin layer of butter. It sets in the refrigerator; let it soften briefly at room temperature before serving so it spreads easily on crisp toast. This makes four small, richly flavored servings. Allow about 3 hours and 10 minutes, including at least two hours of chilling.
Ingredients
Shrimp in spiced butter
300 g tiny brown shrimp (Crangon crangon), cooked, peeled, chilled and ready to eat; weighed after draining and patting dry
160 g pale unsalted clarified butter, without additives: 100 g for the mixture and 60 g for the tops
0.5 g ground nutmeg
0.2 g ground cayenne pepper
0.3 g ground white pepper
Fine salt, up to 1 g, only if needed after tasting the shrimp
Crisp toast
120 g plain wheat bread, weighed before toasting
Steps
Prepare four clean, dry ramekins holding about 150 ml each. Drain the cooked, peeled shrimp in a sieve, gently pat dry with paper towels and only then weigh out 300 g. Taste one to check the saltiness; some products are already quite salty. Keep the shrimp covered in the refrigerator until combining with the butter. This recipe uses chilled ready-to-eat shrimp, not large raw shell-on prawns.
Melt 100 g clarified butter in a small saucepan over low heat for 2–3 minutes, without browning. Add the nutmeg, cayenne and white pepper, stir and warm for 1 more minute. Add all the weighed shrimp and stir over the lowest heat for 1–2 minutes, just until coated in liquid butter and slightly warm. Do not fry them and do not bring the mixture to a boil: the shrimp are already cooked. If needed, add a little of the allocated salt, up to 1 g, and take the pan off the heat.
Divide all the shrimp and all the spiced butter evenly among the four ramekins. Press gently with a teaspoon and level so there are no large empty spaces between the shrimp; do not mash them into a paste. Leave room at the top for a thin butter layer. Leave for about 15 minutes until the ramekins and mixture are no longer warm and the butter starts to thicken slightly. Do not leave them on the counter for a long time.
Gently melt the remaining 60 g clarified butter in a clean small saucepan, just until liquid. Divide evenly among the ramekins, about 15 g each, and pour into a thin layer covering all the shrimp. Use all the measured butter. Refrigerate the ramekins for at least 2 hours, until the butter is firmly set. Once the tops are firm, cover the pots. The butter layer provides texture here; it does not replace refrigeration.
AI-generated Toward the end of chilling, preheat the oven to 180°C with conventional top and bottom heat. Take the ramekins out of the refrigerator 10–15 minutes before eating so the butter softens a little; do not reheat them. Cut the bread into slices about 1 cm thick and into smaller pieces if needed. Arrange on a dry baking sheet without extra fat and toast in the preheated oven for 8–10 minutes, turning halfway through, until lightly golden and crisp. Divide all the bread into four servings and serve immediately, one ramekin with toast each, spooning the shrimp and spiced butter together onto the toast.
Estimated nutrition
Rate this recipe
0 ratings
Comments