Ingredients
3 oz (75g) butter
1 1/4 lb (550g) cooked shrimp
1/2 tsp (2.5ml) black pepper
1 pinch of cayenne pepper
1/2 tsp (2.5ml) mace
1 salt to taste
2 tbsp (30ml) half and half cream
1 brown toast, cut into strips
1 lemon wedges
Directions
Melt 1/3 of the butter in a frying pan and toss the shrimp, spices and
seasoning over medium heat for about 3 minutes. Add cream, check
seasoning and pack into ramekin dishes. Pour over the rest of the
butter, after clarifying. Chill. Serve with strips of toast and
lemon wedges. Source: Adapted by Deborah Kuhnen from 'The Hot and
Spicy Cookbook' by Sophie Hale, ISBN 0-7858-0505-2.
Servings: 4 servings
Potted Shrimps Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
Academics have proved the existance of recipes way back into distant history, in fact as far as ancient Egypt, and maybe even further. Interesting though that is, sadly, these old cookbooks were just simple hieroglyphic recipes for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to academics are a few stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius created a few scripts describing recipes enjoyed by the Romans. In his works, he recounts how the meals were separated into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. He also informs us how the ancient chefs were skilled in the use of a wide range of herbs, including a few you will know such as bay, mint and dill. As our culinary historical trip moves to more modern times we find two interesting books which appeared in the fourteenth century : a cookery book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian curry that appears on menues today, but instead descriptions of the types of food served to the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us many foods and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and tastes created a surge in recipe books, some of which are now in academic collections. By the arrival of the twentieth century, cookbooks were in high demand, mostly as a result of higher levels of literacy, people having increased spare time and having more disposable income. The introduction of television gave us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Potted Shrimps recipe.
