Print this Article
Thursday, March 18, 2010 01:03 am

Potted shrimp


  • 1 lb. shrimp, peeled and deveined
  • 2 T. chopped parsley, preferably flat-leafed
  • 8 T. (1/2 c.) unsalted butter
  • 2 T. white wine Worcestershire sauce
  • ¼ tsp. freshly ground white pepper, or to taste
  • ¼ tsp. freshly grated nutmeg, or to taste
  • ¼ tsp. dried mustard
  • 1 heaping T. minced shallot

Coarsely chop shrimp, reserving 3 whole shrimp for garnish. This is best done by hand. Using a food processor will often result in too finely minced shrimp. Melt 1 T. of the butter in a medium skillet over medium heat. Add the shallot, and sauté until soft, but not browned. Add the white wine Worcestershire and cook until slightly reduced. Add the shrimp (including three for garnish), pepper, nutmeg, and mustard, raise heat to high, and sauté until shrimp are just cooked through, about 2 minutes. Remove 3 shrimp for garnish to separate plate. Remove skillet from the heat, and add remaining butter, which has been cut into small cubes and kept cool, to skillet a few cubes at a time, stirring continuously. The butter should emulsify into a creamy sauce. Stir in the parsley. Transfer mixture to a bowl and garnish with the reserved shrimp. Serve at room temperature with toasts as a first course or part of an afternoon tea. To make open-face sandwiches, mince the shrimp more finely and use additional shrimp, cut in half AFTER cooking (that way they won’t curl) to garnish each sandwich.

Serves 6-8

Log in to use your Facebook account with

Login With Facebook Account

Recent Activity on IllinoisTimes


  • Thu
  • Fri
  • Sat
  • Sun
  • Mon
  • Tue
  • Wed


Sunday May 20th