Monday, 14 March 2011
Now there is a lot you can do with a Southport Shrimp and some of our best chefs rave about them. the Birkdale fishmonger sells them as does the Wesley Fisheries in town.
A basic recipe? POTTED SHRIMPS
1 pint shrimps, 1 blade ground mace, a little ground nutmeg, freshly ground black pepper 4oz butter, a little cayenne pepper.
Only the freshest shrimps should be used. Melt the butter, add the seasoning and shelled shrimps. Heat through gently but do not boil. Pour into small pots and eat when cold.
Posted by iain at Monday, March 14, 2011