Best Potted Shrimp With Spices Recipes

OLD BAY®-SEASONED STEAMED SHRIMP

Steps:

• Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
• Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

POTTED SHRIMPS FOR A TRADITIONAL YORKSHIRE SHRIMP TEA

Steps:

• Put the butter and shallots into a pan and leave whilst the butter melts and the shallots softens. It should only take a couple of minutes over a medium heat.
• Add the shrimp, stir in for about 30 seconds then add the rest of the ingredients, except the clarified butter, and keep stirring. It will only take four to five minutes to cook; the mixture mustn't boil at any stage.
• Traditionally the potted shrimp is put into individual portions (ramekins) - so pour the shrimp mixture into 4 individual earthenware or china pots. Allow to cool for a few minutes then place in the fridge to set. Once set, pour hot clarified butter over the top to seal. Allow to cool again.
• Serve with hot buttered toast, brown bread and butter and a pot of English tea.
• Tip: To clarify butter, melt it, skim the foam off the top and carefully pour the butter without the milky residue.

POTTED SHRIMP

Steps:

• 1. Melt all but 2 tablespoons of the butter in a medium saucepan over medium-low heat without boiling, about 4 minutes, and skim off any foam that rises to the surface. Remove from the heat and set aside.
• 2. Melt the remaining 2 tablespoons butter over medium heat in a medium skillet. Cook the garlic, stirring, until fragrant, 1 minute. Add the shrimp and cook, stirring frequently, until starting to turn pink, about 2 minutes. Pour in the wine and cook, stirring, until the liquid is nearly completely evaporated, about 3 minutes. Pour in the lemon juice and cook 1 minute longer. Stir in the salt and clarified butter and remove from the heat.
• 3. Spoon the shrimp into a small baking dish. Stir in the parsley and pour the melted butter from the skillet over the shrimp just to cover. Reserve any remaining butter in the refrigerator. Chill the shrimp until the butter is solid, 2 hours.
• 4. Pulse the shrimp mixture in a food processor until pureed. Return the mixture to the baking dish. Warm the refrigerated reserved butter in the microwave just until liquefied, about 10 seconds. Pour over the shrimp to cover and refrigerate 3 hours or overnight.
• 5. Remove the dish from the refrigerator 1 hour before serving. Spread on crackers or toasted baguette slices and garnish with additional parsley.

ONE-POT SPICED SHRIMP AND RICE

Steps:

• Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
• While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
• Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
• Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
• Divide shrimp and rice among bowls and top with parsley.

POTTED SHRIMP

Steps:

• In a large skillet cook shallots with bay leaf in 1 tablespoon butter over moderate heat, stirring, until soft. Add shrimp and salt and pepper to taste and cook, stirring occasionally, until shrimp are pink and cooked through, about 3 minutes. Add Sherry and boil mixture until almost all liquid is evaporated. Cool mixture and discard bay leaf. Transfer shrimp with tongs to a cutting board, reserving shallot mixture, and chop fine.
• In a bowl stir together remaining 5 tablespoons butter and cream cheese until smooth. Stir in shrimp, shallot mixture, lemon juice, chives, and salt and pepper to taste and transfer to a 1 1/2-cup crock. Chill potted shrimp, covered, at least 4 hours and up to 24.
• Serve potted shrimp with crackers or Melba toast.

POTTED SHRIMP WITH SPICES

Steps:

• In a heavy saucepan, melt 12 tablespoons butter without boiling and skim off any foam that rises to the surface. Add the garlic and spices and simmer for three minutes over low heat to allow the spices to develop their flavor.
• Remove the garlic and add the shrimp. Cook for two to three minutes, remove from heat and season to taste with salt and lemon juice.
• Put the shrimp into eight individual pots, saving the shrimp butter. Melt the remaining butter, skimming off any impurities, and pour it, along with the shrimp cooking butter, over the shrimp so that they are completely covered.
• Refrigerate overnight. This will keep three to four weeks refrigerated and can be frozen. Eat with slices of thin toast.