Potted Shrimp: An English Canape
A simple potted shrimp dish, perfect as a party canapé or a ready-to-eat snack.
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Instructions
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Preheat oven to 250 F.
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Melt 1 tablespoon of butter in a skillet over medium heat. Add shrimp, shallots, and spices; stir to coat.
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Cook for 1 minute, then add sherry and continue cooking for 2.5 to 3 minutes until shrimp is done and sherry evaporates.
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Remove from heat, then stir in Tabasco and lemon juice. Process the mixture in a food processor until finely chopped, adjusting seasonings as needed.
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Melt the remaining butter in the skillet over medium-low heat. Once foaming stops, remove from heat and mix in the shrimp mixture.
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Pack into a ramekin. If liquid does not cover the shrimp, add extra melted butter.
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Refrigerate for a minimum of 4 hours.
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Prior to serving, warm in the preheated oven for 1 hour. Serve with crackers or toast.