Best Potted Shrimps Watercress On Toast Recipes

CLASSIC POTTED SHRIMPS

Classic potted shrimps image

James Martin's classic seafood starter is best made the day before and left in the fridge overnight - perfect for a special Sunday lunch

Provided by James Martin

Time 25m

Number Of Ingredients 7

Ingredients

100g unsalted butter
2 pinches of cayenne pepper
a generous grating of nutmeg
350g cooked and peeled North Atlantic prawns or shrimps
1 ciabatta loaf
1 tbsp olive oil
1 lemon , cut into wedges, to serve

Steps:

The day before, melt the butter in a small saucepan over a low heat and add the cayenne pepper and nutmeg. Add the prawns or shrimps to the pan, stir to warm through, and season.
Using a large slotted spoon, remove the prawns and press them into your ramekins (or serving dish). Allow to cool, then chill for 10-15 mins or until set. Once set, pour the leftover butter in the saucepan over the prawns to cover (you may need to reheat to melt). Return to the fridge to set overnight.
Before serving, heat oven to 200C/180C fan/gas 6. Cut the ciabatta into thin slices, drizzle with olive oil and toast on a tray in the oven. Once golden, arrange on a serving board with the potted prawns and lemon wedges alongside.

Nutrition Facts : Calories 303 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium

HERBED SHRIMP SALAD WITH WATERCRESS ON TOASTED BRIOCHE

Herbed Shrimp Salad with Watercress on Toasted Brioche image

Can be prepared in 45 minutes or less.

Yield Makes 4 sandwiches

Number Of Ingredients 7

Ingredients

1 1/4 pounds small shrimp (about 60), shelled and deveined
1/4 cup mayonnaise
1/2 cup finely diced celery
1 to 2 tablespoons minced fresh chives, tarragon, or dill
2 teaspoons fresh lemon juice
1 cup watercress sprigs
eight 1/2-inch slices brioche or challah, toasted lightly

Steps:

In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. Drain shrimp well and cool completely.
Chop shrimp and in a bowl toss with mayonnaise, celery, herbs, lemon juice, and salt and pepper to taste. Make 4 sandwiches with shrimp salad, watercress sprigs, and bread, pressing together gently.

SHRIMP TOAST

Shrimp Toast image

This was given to me by a co-worker several years ago and it is delicious. It is a little time consuming, but worth it.

Provided by Diane Ferguson

Categories Seafood Shellfish Shrimp

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

½ pound medium shrimp, peeled and deveined
1 slice fresh ginger root, chopped
1 clove garlic, chopped
½ cup water chestnuts, drained and chopped
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons dry sherry
1 egg white
1 teaspoon baking soda
3 slices white bread, crusts trimmed
3 tablespoons sesame seeds
3 cups oil for deep frying

Steps:

In a medium skillet, heat the 3 cups of oil to 300 degrees F (150 degrees C).
In a food processor, combine the shrimp, ginger, garlic and water chestnuts; grind to a paste. Add salt, pepper, sherry, egg white and baking soda. Process until smooth.
Cut each slice of trimmed bread into quarters, forming 4 triangles each. Divide the shrimp mixture over each piece of bread; sprinkle with sesame seeds.
Deep fry shrimp toast until golden brown. Drain on paper towels.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 15.6 g, Cholesterol 86.3 mg, Fat 21.5 g, Fiber 1.8 g, Protein 15.3 g, SaturatedFat 2.9 g, Sodium 1169 mg, Sugar 1.4 g