Potted shrimps

Potted shrimps

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

This is one of my all-time favourite things to eat. You can buy the shrimps ready peeled and make this dish very quickly. The secret is in the spicing: mace or cayenne pepper, or both, are vital, as is black pepper. I love it spread over warm toast, with the shrimp butter melting into it.

Ingredients

Quantity Ingredient
200g cooked brown shrimp, peeled
100g butter, softened
pinch ground mace
pinch cayenne pepper
1 teaspoon paprika
1 lemon, juiced and grated zest
4 thin slices white bread
sea salt
freshly ground black pepper
watercress leaves, to serve (optional)

Method

  1. Gently mix all the ingredients together in a bowl and season with salt and pepper.
  2. Toast the bread and serve with the potted shrimp alongside, and a few watercress leaves, if you like.
Tags:
James Martin
Saturday Kitchen
quick meals
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