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

Nutrition: nutrition per finger

  • kcal84
  • fat4g
  • saturates3g
  • carbs8g
  • sugars0g
  • fibre1g
  • protein4g
  • salt1.22g
    low
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Method

  • step 1

    Spread the toast slices with the potted shrimps. Add a squeeze of lemon and a sprinkling of cayenne.

  • step 2

    Cut into fingers, add a sprig of watercress to each one and serve straight away with lemon wedges for squeezing over.

RECIPE TIPS
BUYING THE BEST

The best potted shrimps come from Morecambe Bay, with those from the Norfolk coast a close second.

Recipe from Good Food magazine, January 2005

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Comments, questions and tips (14)

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Overall rating

A star rating of 3.2 out of 5.5 ratings

gwengarner

How do I make the potted shrimp please?

julie_eaglen

I think this is one of the classic versions of potted shrimps, done by clarifying the butter (not all do): http://www.retrofoodrecipes.com/potted_shrimps.html

mjpatrikios

Yes also thought the recipe would show me how to make potted shrimp. Can someone tell us???

joffal

A star rating of 1 out of 5.

Hardly a recipe.

hanna136

Is this really a recipe? How to spread potted shrimps on a slice of toast?

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