Potted Shrimp Recipe
Potted shrimp recipes have been enjoyed in Britain for centuries. The deliciously spiced little brown shrimp are a delight served on thin warm toast. Here is Ashley's recipe with the uplifting addition of tarragon. Enjoy!
80g brown shrimps
150g unsalted butter
Zest of half a lemon
2 shallots finely chopped
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh parsley
1 good pinch ground mace
Season well with salt & black and white pepper
Soften shallots in 50gm of the butter with salt, pepper and mace.
Add the remaining butter and allow to melt but not to become hot.
Leave mix to cool to room temperature.
Add rest of ingredients and mix.
Put mix into individual serving pots and place in a fridge to set.
Remove from fridge about half an hour before eating to soften slightly.
Eat with extra lemon, toast and a few bitter leaves.