cooking Potted Shrimps with Wholemeal Pita Chips
April 08, 2014
Potted shrimps are an old Lancashire delicacy. The sort of thing you come across in posh hotels and top notch seafood restaurants. Shrimps suspended in butter – what’s not to love? Easy to make – foolproof. I made mine and had them with these pita chips, but they’re also good spread over crumpets or stirred through hot pasta. The butter then melts away, leaving soft, almost confit-ed seasoned shrimps. The butter also seals in the air and preserves them so they keep in the fridge for the best part of a week. If you can’t get brown shrimps, use prawns instead.
For the full recipe go here