Fishy delishy! Potted shrimp with pink peppercorns and caper butter

By Weekend Reporters

Published: 22:31 BST, 13 August 2021 | Updated: 22:31 BST, 13 August 2021

From spicy roasted sea bream to these sherry-soaked clams, five ways to make fresh seafood even more succulent.

This delicious potted shrimp with pink peppercorns & caper butter is best served with watercress and lemon wedges

COOK’S TIP 

You can prepare the potted shrimp ahead and chill in the fridge for up to 48 hours. Then 15 minutes before serving, bring to room temperature.

Serves 4

For the caper butter

  • 80g (2¾oz) butter
  • 1tbsp baby capers in brine, rinsed

For the potted shrimp

  • 500g (1lb 2oz) cooked prawns, peeled
  • 1-2tsp pink peppercorns, crushed
  • 1tbsp freshly chopped parsley or chervil
  • Finely grated zest of ½ a lemon
  • Sea salt and freshly ground black pepper

To serve

  • Toasted bread or melba toasts
  • A handful of watercress
  • Lemon wedges

In a large pan, heat the butter over a low heat until melted. Add the capers and sauté for a couple of minutes. Transfer to a jug and set aside to cool slightly.

Divide the prawns between 4 small ramekins. Sprinkle with the pink peppercorns and chopped parsley or chervil, and add a pinch of lemon zest over each. Season with salt and freshly ground black pepper. 

Pour the prepared caper butter all over and allow the butter to set slightly, then transfer to the fridge for at least 30 minutes, or until needed (see tip below).

When ready to serve, toast some bread slices and serve alongside the potted shrimp. Garnish with some watercress and lemon wedges for squeezing over.

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