Potted shrimps are an old Lancashire delicacy. The sort of thing you come across in posh hotels and top notch seafood restaurants. Shrimps suspended in butter – what's not to love? Easy to make – foolproof. I had mine with these pitta chips, but they're also good spread over crumpets or stirred through hot pasta. The butter then melts away, leaving soft, almost confit-ed seasoned shrimps. The butter also seals in the air and preserves them so they keep in the fridge for the best part of a week. If you can't get brown shrimps, use prawns instead.
Potted Shrimps with Pitta Bread Crisps (serves 2 as a starter or light lunch)
Preparation Time: 15 mins
Chilling Time: 2+ hours
- 80g clarified butter (I was lazy and bought Lurpak clarified butter but normal butter works just as well)
- 1/2 tsp paprika
- 1/2 teaspoon grated nutmeg
- Juice of 1 lemon
- 100g peeled brown shrimps or prawns
- 2 wholemeal pita breads
- olive oil
- salt and pepper
- Melt the butter in a saucepan over a low heat, you don't want to cook it, just melt it.
- Stir in the spices and lemon juice, with salt and pepper to taste.
- Stir the shrimps into the butter.
- Divide into ramekins or glasses, then refrigerate for a couple of hours.
- Remove the ramekins from the fridge half an hour before serving, to soften the butter.
- Heat the oven to 160°C/325°F/Gas Mark 3.
- Cut the pitta breads into triangles and go over them with a rolling pin to flatten them out.
- Lay them on a baking tray, drizzle with olive oil and season.
- Bake for 10 minutes or until crisp. These are also amazing with hummus and dips.