Potted Shrimps with Sour Dough
P likes to collect the new Jamie Oliver magazines, most of which I pick up while I am in Sydney as they aren’t so easy to find here in Auckland. One of the recipes we have had our eye on for a while has been the potted shrimps which reminds me so much be of seaside resorts back home. I never liked them when I was young but you know what nostalgia is like? Everything improves the further away the memory is and I had built tehm in my mind to be this great dish of home. I served them as part of an antipasta at a dinner party, they were very popular but I think everyone else liked them more than I did!
Here is Jamie’s recipe with a few additional herbs that I added.
- 150g butter
- a good pinch of cayenne pepper
- a good pinch of freshly grated nutmeg
- 250g peeled brown shrimps
- zest of one lemon
- tbsp chopped parsley
- tbsp chopped dill
- Place 50g butter, cayenne pepper and grated nutmeg into a medium-sized pan and melt over a gentle heat.
- Add the peeled shrimps and stir over the heat for a couple of minutes until they have cooked through, but don’t let the mixture boil.
- Add the lemon zest, parsley & dill to the shrimps.
- Divide the shrimps and butter between 4 small ramekins. Level the tops and then leave them to set in the fridge.
- Melt the rest of the butter and spoon over the shrimps and leave to set once more.
- Serve with sour dough or crusty brown bread.