Potted Shrimp -Medieval Dinner Second Course

Potted shrimp | becs-table.com.au

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.

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Second course
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 tbs chopped parsley
  • season to taste
  1. Melt 1 ½ packets of butter into a large saucepan. Once melted, add the
  2. shrimps and stir gently until the shrimps are well coated.
  3. Add in a pinch each of mace, white pepper, cayenne pepper and grate in a
  4. little nutmeg -all to taste. Stir through and cook for 20 minutes. Put the
  5. shrimps into the tray and leave to cool.
  6. When cool, mix through ensuring that the shrimps are fully coated with the
  7. butter and spices. Divide evenly into suitable containers, i.e. ramekins.
  8. Soften the remaining butter, then spoon a thin layer on top of the prawn
  9. mixture make a seal. Place the potted shrimp in the fridge and leave to
  10. set for at least 6-8 hours.

Go back to our first course


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