Ingredients
1 lb fairly small shrimp, shells
1 on
1 cup butter
2 tsp fresh lemon juice
1 pinch of nutmeg
1 pinch ground mace
1/4 tsp cayenne pepper
1 salt & pepper
Directions
1) Bring a large pot of salted water to a boil. Toss the shrimp and, 1
minute later, start tasting them; they'll cook very quickly. Drain
them immediatly and peel when they are cool. Cut them into little
bite-size pieces.
2) Melt 1/2 c of the butter over medium heat; stir in the shrimp,
lemon juice, nutmeg, mace, cayenne, salt and pepper, and turn off the
heat. Divide the shrimp among small bowls or place in a nice crock.
3) Melt the remaining butter over very low heat. Skim the foam off
the top, then carefully pour the clarified butter over the shrimp,
leaving the butter solids in the pan. Refrigerate immediately.
4) Served chilled or slightly warmed as a spread ( Traditionaly
served on brown bread. ) Alternatives for this:
Char crabmeat lobster meat salmon
Servings: 8 servings
Potted Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
It is actually possible to trace the history of written cooking instructions way back into the distant past, in truth as far into history as ancient Egypt, and quite possibly further than that. However, these, old cookbooks were just very basic pictorial recipes for food preparation.
As we move into Roman times around 25BC a man called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the chefs of Roman times made use of many different aromatic flavors, including some that we all recognise such as thyme, rue and parsley. During the following few centuries, the powerful families of the West tried to serve up the most exotic meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording popular recipes of the day. The revolution that is television brought us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Potted Shrimp recipe.
