Potted Shrimp with Chili, Garlic and Cilantro
Potted shrimp are quite simple to make and will keep for several days in the fridge. I like this version which adds a bit of spice to a traditional preparation.
24 Tablespoons (3 sticks) butter, unsalted
2 lbs peeled and deveined shrimp, tails removed
4 cloves of garlic, crushed to a smooth paste
2-4 finely chopped red chilies, seeds removed
4 Tablespoons of chopped cilantro
lemon juice and zest to taste
Smoked paprika, a pinch Maldon Sea salt and freshly ground black pepper
Melt 24 tablespoons of butter in 2 sauté pans (12 TBSP per pan) and allow to bubble. Split the shrimp, garlic and chilli between the 2 pans and simmer for four minutes. Set aside and allow to cool for about 10 minutes.
Now add the cilantro. Add lemon juice, zest, paprika, salt and pepper to taste. It should taste slightly piquant at this point. Fill into a large pot or individual ones, depending on how you plan to serve them. If not using immediately chill in the fridge.
If chilling in the fridge: If in individual pots take out 15 minutes before serving (if in 1 large dish remove from fridge 30 minutes before serving) so as they are not too cold and solid when they get to the table.
If serving as an appetizer, recommend serving the shrimp on grilled/lightly toasted bread that has been basted in the cooking butter. Slice a baguette or loaf of sour dough. Using a pastry brush, brush some of the melted butter from the potted shrimp onto the bread. Broil in a hot oven for 4-6 minutes or grill on a grill plate over a med high flame, until grill marks are left on the bread. Top the toasted/grilled bread with 2 to 3 shrimp and arrange on a platter for service.
If serving at the dinner table, serve in individual pots with sliced bread.
Serves 15 as a plated appetizer (if using 21/25 shrimp, this will give each person around 3 shrimp)
Serves 6 in individual pots as a first course at the dinner table with bread (this will give each person around 8 shrimps)