Tuesday, March 30, 2010

Potted shrimp

De-vein shrimp, but leave the shell on; toss raw shrimp with some sliced garlic, lemon juice, plenty of salt and black pepper, and thyme leaves. Leave for an hour in fridge. Then broil under intense heat till shells are pink with brown bits. Peel, chop meat finely and pack quite tightly into small ramekins. Snip lots of chives over the top. Melt butter and pour till it covers the chives.

Keep in fridge till needed, and take out half an hour before spreading is required


Excellent brunch fare. my mother used to make these en masse.

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