Potted Shrimp Potted Shrimp

Author: Canadian Living

This splendid gift is so irresistible that you may need to make double to serve at home, too. You can set one of the shrimp aside for garnish.

  • Portion size 300 servings
  • Credits : Canadian Living Magazine: December 2005



Peel and devein shrimp; rinse shells and pat dry. Set aside.

In large skillet, melt butter over medium heat; fry shells, stirring, until pink, about 4 minutes. Scrape shells and butter into food processor; chop coarsely. Strain through fine sieve into bowl, pressing shells.

Pour strained butter into clean skillet. Add shallots, garlic, salt and bay leaf; fry over medium heat, stirring, until shallots are translucent, about 4 minutes. Add shrimp; fry until pink, about 3 minutes. Discard bay leaf.

In food processor, coarsely chop together shrimp mixture, lemon juice, vodka (if using) and horseradish. Add cheese; chop until incorporated and shrimp are still slightly chunky. Let cool.

Scrape into terrine or jar; smooth top. Cover and refrigerate until firm. (Make-ahead: Refrigerate for up to 2 days.) Garnish with chives.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 139 mg
  • Protein 4 g
  • Calories 71.0
  • Total fat 6 g
  • Cholesterol 44 mg
  • Saturated fat 4 g
  • Total carbohydrate 1 g


  • Iron 4.0
  • Folate 1.0
  • Calcium 1.0
  • Vitamin A 7.0
  • Vitamin C 2.0
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Potted Shrimp