Our medieval dinner second course, we had Potted Shrimp, Flower Salad and Crusty Bread served with a New Zealand Sauvignon Blanc
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 but I couldn’t help myself.
- 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 tbs chopped parsley
- season to taste
- Melt 1 ½ packets of butter into 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. Put the
- shrimps into the tray and leave to cool.
- When cool, mix through ensuring that the shrimps are fully coated with the
- butter and spices. Divide evenly into suitable containers, i.e. ramekins.
- Soften the remaining butter, then spoon a thin layer on top of the prawn
- mixture make a seal. Place the potted shrimp in the fridge and leave to
- set for at least 6-8 hours.
Go back to our first course