Potted Shrimp

No, I’m not talking about planting shrimps, but more of preserving and canning type.  In fact this Potted Shrimp is more akin to Pâté.  Anyhow, this post is the continuation from my New Year’s Eve food post

This Potted Shrimp dish isn’t difficult or overly time consuming, but you do have to set aside some time to make this.  Once again, it’ll all be worth it once you spread this shrimp goodness onto your crackers or toasts or whatever you desire! This Potted Shrimp recipe is from Fine Cooking, but the original recipe came with salad recipe, but I only made the shrimp part.  Even though I made this for the New Year’s Eve celebration, you can make this for any occasions.

photo (2)
(photo courtesy of Joyce Koh)

3/4 cup dry white wine
1/3 cup coarsely chopped carrot (about 1 medium)
1/3 cup coarsely chopped celery (about 1 medium stalk)
1/4 cup Champagne vinegar or rice vinegar
5 whole black peppercorns
4 to 6 allspice berries
3 1/2-inch-wide strips of lemon zest
3 dried bay leaves
Kosher salt
10 oz. large (31 to 40 per lb.) shell-on shrimp (about 18)
6 oz. (3/4 cup) best-quality salted butter, such as Kerrygold
1-1/2 Tbs. fresh lemon juice
1/2 tsp. Worcestershire sauce
1/8 tsp. freshly grated nutmeg
1/8 tsp. cayenne

In a 2- to 3-quart saucepan, combine 2 cups of water with the wine, carrot, celery, vinegar, peppercorns, allspice, lemon zest, 2 of the bay leaves, and 1 tsp. salt. Bring to a simmer over medium-high heat, cover, reduce the heat, and simmer for about 15minutes. Add the shrimp, return to a simmer, cover, remove from the heat, and let stand for 5minutes.
(Instead of lemon zest I added sliced lemons)
Drain in a colander and let cool.
Peel and devein the shrimp (discard the other solids). In a food processor, pulse the shrimp until coarsely chopped—the pieces should be pea-size. Set aside.
Melt the butter in an 8-inch skillet over medium heat. Add the lemon juice, Worcestershire, nutmeg, and cayenne and stir to combine. Remove the skillet from the heat, add the shrimp, and stir to coat. Scrape into a 10-oz. ramekin, terrine, or bowl, and smooth the surface with a spatula. Garnish with the remaining bay leaf.
Cover tightly with plastic and refrigerate.  Remove the potted shrimp from the refrigerator about 2 hours before serving.

photo (8)
(photo courtesy of Joyce Koh) – potted shrimp with crudités, baked pita, and smoked turkey sausages.


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