Ingredients with Measurements:
- 1 pound cooked shrimp, peeled and deveined
- 1/2 cup unsalted butter, softened
- 1/4 cup pitted green olives, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Food processor or blender
- Ramekins or small jars for serving
Step-by-step instructions:
1. In a food processor or blender, pulse the cooked shrimp until finely chopped.
2. In a mixing bowl, combine the chopped shrimp, softened butter, chopped olives, chopped rosemary, salt, black pepper, and cayenne pepper. Mix well.
3. Spoon the mixture into ramekins or small jars, pressing down lightly to pack it in.
4. Cover the ramekins or jars with plastic wrap and refrigerate for at least 2 hours or until firm.
5. Serve chilled with crackers or toasted bread.
Time:
Preparation time: 15 minutes
Cooking time: None (refrigeration time: at least 2 hours)
5. Temperature:
Refrigerate at 40°F or below.
Serving size:
Makes 4-6 servings.
Nutritional information:
Calories: 315
Fat: 29g
Saturated Fat: 17g
Cholesterol: 214mg
Sodium: 587mg
Carbohydrates: 2g
Fiber: 1g
Sugar: 0g
Protein: 13g
Substitutions for ingredients:
- Shrimp: You can use cooked crab meat or cooked lobster meat instead of shrimp.
- Butter: You can use margarine or vegetable shortening instead of butter.
- Olives: You can use black olives or Kalamata olives instead of green olives.
- Rosemary: You can use thyme, oregano, or basil instead of rosemary.
Variations:
- Potted Shrimp with Lemon and Dill: Add 1 tablespoon of fresh lemon juice and 1 tablespoon of chopped fresh dill to the shrimp mixture.
- Potted Shrimp with Garlic and Parsley: Add 1 clove of minced garlic and 1 tablespoon of chopped fresh parsley to the shrimp mixture.
- Potted Shrimp with Curry and Mango Chutney: Add 1 teaspoon of curry powder and 2 tablespoons of mango chutney to the shrimp mixture.
Tips and tricks:
- Make sure the butter is softened before mixing it with the shrimp.
- Use a food processor or blender to chop the shrimp finely for a smoother texture.
- Press down lightly on the shrimp mixture in the ramekins or jars to pack it in and remove any air pockets.
- Serve with crackers or toasted bread for a delicious appetizer.
Storage instructions:
Store the potted shrimp in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
The potted shrimp is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the potted shrimp in small jars or ramekins for an elegant presentation. Garnish with a sprig of fresh rosemary or a slice of lemon.
Garnishes:
- Fresh rosemary sprigs
- Lemon slices
- Chopped parsley
Pairings:
- Crusty bread
- Crackers
- White wine or champagne
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled asparagus
Troubleshooting advice:
- If the shrimp mixture is too soft, refrigerate it for a longer period of time to firm it up.
- If the shrimp mixture is too firm, let it sit at room temperature for a few minutes before serving.
Food safety advice:
- Make sure the shrimp is fully cooked before using it in the recipe.
- Store the potted shrimp in the refrigerator at 40°F or below.
- Discard any leftover potted shrimp that has been sitting at room temperature for more than 2 hours.
Food history:
Potted shrimp is a traditional British dish that dates back to the 18th century. It was originally made by preserving shrimp in butter and spices in a pot, hence the name "potted shrimp."
Flavor profiles:
The potted shrimp has a rich and creamy texture with a savory and slightly spicy flavor from the olives, rosemary, and cayenne pepper.
Serving suggestions:
Serve the potted shrimp as an appetizer or a light lunch with crackers or toasted bread.
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