If you’ve never tried potted shrimp, a classic British hors d’oeuvre, think of it as a chunky, buttery shrimp spread seasoned with freshly grated nutmeg and a touch of cayenne. Here, it’s paired with a bright, crunchy salad for an elegant appetizer.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The potted shrimp may be made up to 2 days ahead; keep it refrigerated until 2 hours before serving. The salad may be dressed up to 30 minutes before serving.
Wild-caught domestic shrimp have a sweeter flavor and more delicate texture than farm-raised imports.
This is SO good! Full of flavor, buttery and delicious, so easy to make, and able to do it ahead of time. I've brought this to parties to great fanfare and it's now one of my "go to" party apps. Haven't done the salad, just toast, and it's a hit!
This was not good at all. The taste was heavy and fat laden. wasted $ on shrimp for this dish.
I made only the potted shrimp and served it with little toasts and my guests raved! I'll be making it again and again, as it is SO simple and fast.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?