How To Make Classic Potted Shrimps
A classic dish of succulent shrimp cooked in butter with aromatic spices, served in a small pot for an elegant appetizer.
Serves:
Ingredients
- 16 oz (450g) fresh shrimp, peeled and deveined
- 1 cup (226g) unsalted butter, softened
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground mace
- Salt and pepper, to taste
- 1 tbsp chopped fresh parsley
Instructions
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Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until pink and cooked through. Drain and set aside.
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In a pan, melt 2 tablespoons of butter over medium heat. Add the shallot and garlic and sauté until softened.
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Remove from heat and stir in the lemon juice, nutmeg, mace, salt, and pepper.
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In small individual pots or ramekins, layer the cooked shrimp and the spiced butter mixture.
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Press down lightly to pack the shrimp and butter together. Smooth the top with a spoon.
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Melt the remaining butter and pour over the pots to seal in the shrimp.
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Chill in the refrigerator for at least 1 hour, or until the butter has solidified.
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Sprinkle with chopped parsley before serving. Serve with crusty bread or toast points.
Nutrition
- Calories : 476kcal
- Total Fat : 42g
- Saturated Fat : 25g
- Cholesterol : 346mg
- Sodium : 359mg
- Total Carbohydrates : 2g
- Dietary Fiber : 0g
- Sugar : 0g
- Protein : 25g
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