Graham Kerr

10 Potted Shrimp

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    2

    Large Servings

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 2 large servings U.S.A. Imperial Metric
Shrimps cooked and peeled 8 oz. 8 oz. 240 grams
Butter 6 tbsp. 3 oz. 90 grams
Mace ¼ tsp. ¼ tsp. 1 gram
Nutmeg ¼ tsp. ¼ tsp. 1 gram
Cayenne pepper To season To season To season
Clarified butter To seal To seal To seal

Method

Method of Preparation

  1. Measure butter.
  2. Grease small pots (demitasse coffee cup size).

Method of Cookery

  1. Melt fresh butter. Add the mace and nutmeg and add a good dash of cayenne pepper.
  2. Add the shrimp and coat in the aromatic butter. Place in pots and when cool pour over them a little clarified butter. Refrigerate.
  3. To serve, turn shrimps onto a lettuce leaf. Serve with thin slices brown bread and butter and lemon wedges. Accompany by cayenne pepper in pot.

Serving

As a first course.

© 1966 Graham Kerr. All rights reserved.