One Saturday we decided to get up and do the shopping before breakfast. Hard to imagine, but true. We went to the fish stall round the corner and witnessed it in it’s full bounteous glory. Indeed such was my excitement that I went crazy and bought shrimps for to make potted shrimps. Tis lucky that the recipe I was following didn’t warn of the obvious pitfalls of shelling sixty billion shrimps, else I fear this recipe would not be before you now. 100 minutes it took. 100. And we ended up with half a ramekin each of potted shrimp. That said, it was delicious and I will definitely make it again, though I may invest in the shelled version or employ an underling.
Preparation time: 110 minutes plus chilling time, or if using preshelled shrimps, 5 minutes plus chilling time
Cooking time: 5 minutes
Skill level: easy
- 60g unsalted butter
- Juice of 1/4 lemon
- A small pinch of nutmeg
- A small pinch of cayenne pepper
- 1 small bay leaf
- 1/2 tsp anchovy essence or paste
- 70g peeled brown shrimps
- Salt and freshly ground white pepper
Melt the butter, add the lemon juice, nutmeg, cayenne, bay leaf and anchovy essence. Simmer on a low heat for two minutes. Remove from the heat and leave to cool until it’s just warm.
Add the shrimps to the butter mixture and stir well. Season with salt and freshly ground white pepper. Put the mixture in two ramekins or straight onto plates.
If you are not serving them that day, put the ramekins in the fridge and cover with clingfilm.
An hour before serving, remove from the fridge to soften the butter.
Spread on a light brown bread.
Verdict: Despite hearing almost the whole of the Freak Zone whilst standing up peeling the blighters it was well worth it, the subtle flavours of the spices mixed with the butter were utterly delicious and despite thinking we were hard done by with our meagre portions, half a ramekin is pretty filling.
Drink: A glass or two of eau de robinet.
Entertainment: Unreconstructed fag-smoking-Duran-playing Ashes to Ashes.