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Potted Shrimps RECIPE

This recipe came from Executive Chef Richard Blades who at the time was responisble for Simpson's-in-the-Strand.

Simpson's-in-the-Strand is one of London's most historic landmark restaurants and has been offering classic British dishes to its delighted patrons for over one hundred and seventy years.

Originally opened in 1828 as a chess club and coffee house - The Grand Cigar Divan - Simpson's soon became known as the "home of chess", attracting such chess luminaries as Howard Staunton the first English world chess champion through its doors. It was to avoid disturbing the chess games in progress that the idea of placing large joints of meat on silver-domed trolleys and wheeling them to guests' tables first came into being, a practice Simpson's still continues today.

One of the earliest Master Cooks insisted that everything in the restaurant be British and the Simpson's of today remains a proud exponent of the best of British food. Famous guests include Vincent Van Gogh, Charles Dickens, Sherlock Holmes, George Bernard Shaw, Benjamin Disraeli and William Gladstone.

Ingredients for potted shrimps

500g Shrimps
150g Unsalted Butter
1 small Onion, finely chopped
1/2 bunch Chives, finely chopped
Freshly milled black pepper
Cayenne Pepper
Worcestershire Sauce
Anchovy Essence
Lemon Juice

How to make potted shrimps
  • Melt the butter, add the chopped onion and sweat together without any colour for 3 - 4 minutes.
  • Add the prawns and continue to cook for a further 3 - 4 minutes.
  • Season with Worcestershire sauce, cayenne, freshly milled black pepper, anchovy essence, lemon juice and salt.
  • Check the seasoning, place into individual moulds and refrigerate.
  • Serve with warm toast.

Serves 8

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