Classic potted shrimps

Classic potted shrimps

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins Cook: 15 mins plus overnight chilling

Easy

Serves 6
James Martin's classic seafood starter is best made the day before and left in the fridge overnight - perfect for a special Sunday lunch

Nutrition and extra info

Nutrition: per serving

  • kcal303
  • fat18g
  • saturates9g
  • carbs21g
  • sugars1g
  • fibre1g
  • protein14g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 100g unsalted butter
  • 2 pinches of cayenne pepper
  • a generous grating of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 350g cooked and peeled North Atlantic prawns or shrimps
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 ciabatta loaf
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, cut into wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. 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.

  2. 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.

  3. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Minoo's picture
Minoo
16th Apr, 2016
This is a solid version of a classic recipe so if you're looking for the 'archetype' recipe this is the one for you. I think we'd put a twist on it next time- maybe some chives or smoked paprika.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.