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Recipe by Xanthe Clay

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1. Spread the toast slices with the potted shrimps. Add a squeeze of lemon and a sprinkling of cayenne.
2. Cut into fingers, add a sprig of watercress to each one and serve straight away with lemon wedges for squeezing over.

Nutrition per finger

84 kcalories, protein 4g, carbohydrate 8g, fat 4 g, saturated fat 3g, fibre 1g, salt 1.22 g

Latest comments and suggestions

• susiesu

  30 December 2007

  susiesu commented on this recipe

  Is this really a recipe?

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• j0hnharding

  17 February 2008

  j0hnharding commented on this recipe

  I've done something very similar to this as a starter for posh dinner parties for a number of years - who cares that it's barely a recipe when it SO delicious! Try it on wholemeal soda bread with a roasted baby beet relish

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• Mineke

  19 March 2008

  Mineke commented on this recipe

  @susiesu, I'm with you on this one. Next they will feature peanutbutter sandwiches as a recipe. ;-)

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• Mr Tom

  05 September 2008

  Mr Tom rated and commented on this recipe

  

  I LOVE potted shrimps on toast. A great favourite in the North West. But where to buy them East of the pennines? Does anyone know?

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Ingredients

• 2 slices of toast
• 55g tub of potted shrimps
• about ½ lemon , juice only
• cayenne pepper
• watercress sprigs and lemon wedges, to serve

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Difficulty and servings

Makes 6 chunky fingers

Preperation and cooking times

Prep 5 mins

Ingredients

• 2 slices of toast
• 55g tub of potted shrimps
• about ½ lemon , juice only
• cayenne pepper
• watercress sprigs and lemon wedges, to serve

Nutrition per finger

84 kcalories, protein 4g, carbohydrate 8g, fat 4 g, saturated fat 3g, fibre 1g, salt 1.22 g

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