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Prawns - potted
The epitome of high living for the masses in the 1960's and '70's was the Prawn Cocktail, often accompanied with brown bread and butter or Melba Toast (q.v.).
These dishes and their companion - the potted shrimp - are overdue for a fashion revival.
The fiddle of peeling shrimps has been lessened here by the use of prawns; but please don't be tempted by ordinary frozen prawns - the result will be more than disappointing!
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - learn how to make top-class dishes from beginners upwards.
For 4 people:
- 360g/12oz cooked North Atlantic shell-on Prawns
- 150ml/5 fl oz Dry White Wine
- a few grates of Nutmeg (from a whole kernel - powdered nutmeg isn't recommended)
- Salt and freshly-ground Pepper
- 230g/8oz good Unsalted Butter
- To serve: a quartered Lemon, buttered bread or Melba Toast.
- Shell the prawns, keeping the peelings and putting the peeled prawns in the fridge.
- Gently melt the butter, with the shells, in a stainless steel saucepan, then add the wine, some grated nutmeg and a little salt and freshly-grated pepper.
- Simmer for 5 minutes to extract flavour, then sieve the mixture and discard the shells.
- Share the shelled prawns between 4 ramekins and share the butter mixture between them.
- Cover each pot with cling-film and refrigerate.
Serve with lemon wedges.