Best Potted Shrimps For A Traditional Yorkshire Shrimp Tea Recipes

Potted Shrimps image

Provided by pammyowl

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb raw shrimp (cooked will do if you can't find raw, look for little ones)
4 ounces butter
1/2 teaspoon mace
1/8 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon black pepper

Steps:

In a pan melt the butter, stir the spices in then add the shrimp. Heat through, make sure the shrimps are all coated withe spicy butter. Take care not to overcook.
Have individual ramekins ready, ladle the shrimps in along with the butter. Press down firmly.Use all the butter for topping off the pots. Let cool before serving. Will keep for several days in the fridge,perfect for drop in guests of a quick lunch.

Nutrition Facts : Calories 285.4, Fat 24.2, SaturatedFat 14.7, Cholesterol 203.8, Sodium 844.5, Carbohydrate 1.3, Fiber 0.1, Protein 15.7

Potted Shrimp image

Provided by Food Network Kitchen

Categories condiment

Time 6h20m

Yield 6 to 8 servings

Number Of Ingredients 8

2 sticks unsalted butter
4 cloves garlic, finely chopped
1/2 pound raw medium shrimp, peeled, deveined and chopped (about 1 cup)
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon chopped flat-leaf parsley leaves, plus extra whole leaves for garnish
Crackers or thinly sliced French baguette, toasted, for serving

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.