Potted shrimp
This is a very traditional British dish, but you don't see it very often in shops and is often hard to get hold of, equally so with brown shrimp. I first came across this when I lived in the UK.
Thankfully here in the Netherlands, brown shrimp or Hollandse garnalen as they are known, are very easy to come by. The dish is simple enough to assemble, but you do need to let the flavours infuse into the butter before adding to the shrimp.
Thankfully here in the Netherlands, brown shrimp or Hollandse garnalen as they are known, are very easy to come by. The dish is simple enough to assemble, but you do need to let the flavours infuse into the butter before adding to the shrimp.
300g pack brown shrimp
1g freshly grated nutmeg
1g cayenne pepper
2g sweet paprika
1 clove garlic crushed
1 bay leaf
1/2 blade of mace
1/2 teaspoon lemon juice
250g unsalted butter
Pinch of salt and pepper
Add the garlic, nutmeg, mace, bay leaf, paprika and cayenne and cook for 5 mins to allow the flavours to infuse
Place the shrimp onto a jar
Take the infused butter off the heat and add lemon juice, salt and pepper and stir though
Strain the butter through a sieve into a jug before pouring over the shrimp in the jar
Close the lid and place in the fridge to set for 2-3 hours
This will keep for 3-4 days in the fridge
I like to serve this at room temperature with toasted bread
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