Our medieval degustation dinner, second course. Loved making these Potted Shrimp the best part is 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. We served it 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 back then but I couldn’t help myself. It made a really nice fresh dressing.
- 1 kg shrimp, shelled and if desired deveined
- 500 g 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 ¾ of the butter
packetsin 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.
Go back to our first course