Name: Whisky Potted Shrimps
Yield: Serves 4
Cuisine: British
Ingredients: 2 tbsp finely chopped fresh parsley; about 280 g shelled brown shrimps or small prawns, rinsed; 1½ tbsp whisky; 200 ml double cream; 40 g unsalted butter; 1 large onion, peeled and diced; about 100 g Caerphilly cheese, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

My mother used to make potted shrimps when I was a child. They’re unashamedly rich and old-fashioned but really hit the spot! If you want to make it laborious, then you can peel your own shrimps, but if you don’t, then the dish won’t be any the poorer for it.

Ingredients

1 large onion, peeled and diced
40 g unsalted butter
200 ml

Method

Preheat the grill to the highest temperature.

Sweat the diced onion in the butter in a frying pan until translucent, about 10 minutes. Add the double cream, bring to the boil and pour in the whisky. Boil off the alcohol for about a minute. Stir in the shrimps and parsley to bin

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Whisky Potted Shrimps

Ingredients

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