Medieval Dinner – Potted Shrimp (2nd course)
Our medieval degustation dinner, second course. I loved making these Potted Shrimp. The best part being that they could be made a couple of days in advance. All I had to do was whip up a fresh flower salad and serve with crusty bread.
The flower salad was a combination of herbs and leaves from my vegetable garden, served with a parsley and Kafir lime leaf emulsion. I know kaffir lime probably wasn’t even heard of in Brittany back then but I couldn’t help myself. It made a really nice fresh dressing.
We served it with a New Zealand Sauvignon Blanc, with rich fruit flavours and refreshing acid.
Medieval dinner – potted shrimp
5 stars tells us you love the recipe
becs-table.com.auPotted Shrimp, served with a fresh flower salad and crusty bread.
Ingredients
- 1 Kg shrimp shelled and deveined
- 500 g of unsalted butter organic
- 1 pinch White pepper to taste
- 1 pinch Mace to taste
- 1 pinch Nutmeg to taste
- 1 pinch Cayenne pepper to taste
- 2 tbs chopped parsley
- 1 pinch salt season to taste
Instructions
- Melt 3/4 of the butter in a large saucepan. Once melted, add the shrimps and stir gently until the shrimps are well coated.
- 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.
- Pour the shrimps into small pots making sure they’re covered in the buttery emulsion and leave to cool.
- When cool, melt the remaining butter, then spoon a thin layer on top of the prawn mixture to make a seal.
- Place the potted shrimp in the fridge and leave to set for at least 6-8 hours.
Notes
Yes, yes, I know it’s a lot of butter. But you’re off to plough the fields tomorrow (or at least supervise) aren’t you?