How To Make Potted Shrimp
This potted shrimp is a classic seafood appetizer loaded with sumptuous buttery flavors. They’re great chilled in the fridge then served the day after.
Serves:
Ingredients
- 16ozunsalted butter
- 1pinchnutmeg,grated
- ¼tspsalt
- pinchsmall white pepper
- 1lbshrimp,peeled and deveined, cut into bite-size pieces
Instructions
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Add the butter to a saucepan over medium heat and bring to a simmer.
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Turn off the heat when there is foam form on the top and the butter is melted. Strain the butter through cheesecloth or a very fine mesh strainer into a glass measuring jug.
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The yellow liquid is the clarified butter.
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Carefully pour the clarified butter back into the pan keeping the solids in the jug.
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Heat the clarified butter over medium heat and stir in the nutmeg, salt and pepper. Add the shrimp and cook for 3 to 4 minutes, until the shrimp are pink and cooked.
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Spoon the shrimp into 2 8-ounce ramekins in an even layer and pour the butter over so it covers the shrimp. Allow to cool for 15 minutes.
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Cover with plastic wrap and refrigerate until the butter is set. This will take about 1 hour.
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Serve with toasted bread slices.
Nutrition
- Calories: 595.85kcal
- Fat: 62.09g
- Saturated Fat: 39.04g
- Trans Fat: 2.49g
- Monounsaturated Fat: 16.03g
- Polyunsaturated Fat: 2.52g
- Carbohydrates: 0.75g
- Fiber: 0.01g
- Sugar: 0.05g
- Protein: 10.93g
- Cholesterol: 257.79mg
- Sodium: 436.21mg
- Calcium: 59.01mg
- Potassium: 103.66mg
- Iron: 0.17mg
- Vitamin A: 557.92µg
- Vitamin C: 0.00mg
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