Second course

Potted Shrimps, Flower Salad and Crusty Bread served with a New Zealand Sauvignon Blanc

Potted Shrimp

Serving Size : 8

1 kg shrimp, shelled and if desired deveined
2 packets of unsalted butter (organic)
pinch White pepper (to taste)
pinch Mace (to taste)
pinch Nutmeg (to taste)
pinch Cayenne pepper (to taste)
2 tbls chopped parsley

season to taste

1. Melt 1 ½ packets of butter into a large saucepan. Once melted, add the
shrimps and stir gently until the shrimps are well coated.

2. Add in a pinch each of mace, white pepper, cayenne pepper and grate in a
little nutmeg -all to taste. Stir through and cook for 20 minutes. Put the
shrimps into tray and leave to cool.

3. When cool, mix through ensuring that the shrimps are fully coated in the
butter and spices. Divide evenly into suitable containers, i.e. ramekins.

4. Soften the remaining butter, then spoon a thin layer on top of the prawn
mixture make a seal. Place the potted shrimp into the fridge and leave to
set for at least 6-8 hours.

the flower salad was a combination of herbs and leaves from my vegetable garden served with a parsley and Kafir lime leaf emulsion

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