I’ve been in rather a fishy mood this weekend.
As a result I’ve got a couple of dressed crabs which we’re just going to have with some salad tonight for dinner tonight, but I also got some already cooked and peeled brown shrimp which I’ve potted.
I love potted shrimp – they are just so sweet and delicious, I can’t think of much else that I’d rather spread on some toast!
Here’s how I make mine – this recipe serves 2.
100g unsalted butter
quarter teaspoon ground nutmeg (you could use mace if you prefer)
2 bay leaves
juice of quarter of a lemon
salt and ground black pepper
100g cooked and peeled brown shrimp
cayenne pepper for sprinkling
1. In a small non-stick pan, melt the butter on a low heat along with the nutmeg and bay leaves. Allow the butter to just start simmering and then take it off the heat and strain into a bowl through a piece of muslin (or if you’re like me, a clean pop sock…). Leave the butter to cool but not set.
2. Clean the pan you’ve just used and return the cooled butter to it. Heat gently on a low heat and when the butter is starting to feel quite warm add the shrimps. Season with salt and pepper at this point and also squeeze in the lemon juice.
3. Cook for a few minutes just so that the shrimp start to heat through and then divide between two ramekins. Make sure you press the shrimps firmly into the ramekins and cover them completely with the spiced butter.
4. Sprinkle a little cayenne pepper on top of each dish and place in the fridge to set.
5. Serve with hot brown toast and a wedge of lemon. Delicious!