Potted Shrimp, a fantastic seafood appetizer for every party or celebration. Made with cooked shrimp, and flavoured with garlic, lemon juice, spring onions, fresh parsley and dill, the shrimp is then covered with melted butter which sets beautifully to create the most delicious dish you can possibly get.
What is potted shrimp
You might be confused by the term "potted shrimp", but it's just that, cooked shrimp arranged in little pots or ramekins, and covered in melted butter which then preserves the dish to be enjoyed for longer. Not sure if there is such a thing as an authentic potted shrimp recipe, but most would use brown shrimp.
Now, I usually blog about quick and simple recipes which are made with simple ingredients, and my rule has always been a simple one: no need to go out of your way to buy unnecessary ingredients that are pricey on top of everything. Seafood can be quite expensive as it is, so just use whatever shrimp you have/afford.
That's all the beauty with homemade food: restaurant quality food made with affordable ingredients. As for the taste, let me tell you, this is the most delicious thing I have tasted in a while.
Again, most recipes call for a basic shrimp dish that only has nutmeg and a bit of seasoning added. Well, I like flavourful dishes, so for me that's not good enough. Which means I decided to go for fresh, seasonal herbs to bring this potted shrimp to the very next level. Let's see how it's done!
How to make potted shrimp
This recipe is as easy as it looks, and it's so big on flavours, that no one will be able to resist having one too many portions. It might be too early to talk about Christmas and the New Year, but this really is the appetizer you need to feed a crowd.
- chop the cooked shrimp/prawns roughly
If you don't have ready peeled and cooked shrimp, you can use the frozen shrimp - just add it to boiling water, and boil for 5 minutes or until the shrimp turns pink and it's fully cooked.
- chop the spring onions, garlic cloves, fresh parsley and dill
- combine everything, drizzle the lemon juice over, and season well with ground black pepper
- divide the seasoned herb shrimp between 4 ramekins
- melt the butter over a low heat
- leave to cool a bit, so that the milky bits are separated, and pour the clarified butter over each ramekin
- chill in the fridge for at least 2 hours or until the butter is fully set
What to serve with potted shrimp
Homemade bread is your best bet when it comes to enjoying this delicious starter. I can't remember when I last bought sliced bread, but started making my own, and now perfected it. You don't even need fancy ingredients, but simple, everyday ingredients that make you the best bread ever.
My favourite bread is the Crusty Bread Recipe - so super easy to tweak, and make it any way you like. I used white bread flour here, but any other flour would do: wholemeal, mixed seeded, combination of white and wholemeal, you name it!
If you are out of yeast - and it so happened recently! - my Soda Bread (No Yeast) is the best you can possibly get - quick, easy, and so delicious!
But, if you don't have time for homemade bread, no to worry, any crackers, bruschettas, or any store-bought rustic bread would do. Enjoy it, you are in for a treat!
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Potted Shrimp, a fantastic seafood appetizer for every party or celebration. This is no ordinary starter, but a rather fancy one that goes down a treat on those special days when you want to impress your posh guests. Made with cooked shrimp, and flavoured with garlic, lemon juice, spring onions, fresh parsley and dill, the shrimp is then covered with melted butter which sets beautifully to create the most delicious dish you can possibly get. Serve it with bread for the best experience.
- 400 g cooked shrimp
- 200 g salted butter
- 1 spring onion
- 2 cloves of garlic
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon ground black pepper
Chop the peeled and cooked shrimp, and add it to a bowl.
Chop the spring onion, garlic, and add them to the shrimp together with the dill and parsley.
Mix everything well and season with ground black pepper.
Melt the butter over a low heat, and leave to cool slightly, so the milky bits are separated.
Divide the herb shrimp between 4 ramekins, then pour over the clarified butter.
Chill for at least 2 hours or until the butter sets.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.