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Potted shrimps

Shrimps slowly cooked in spiced, clarified butter. Served in small pots as a kind of pâté.

Perfect with crispy bread and a glass of chilled white wine. A tasty piece of English coastal tradition.

Born and raised in Leeds, but moved to the Netherlands for love: chef Steve Sykes. He now works in the kitchen of Kingstreet Restaurant at Hotel De Keizerskroon in Apeldoorn, part of Bilderberg. Every week he surprises his guests with new creations, often with a touch of Leeds. For HANOS, Steve shares his favorite British classics.

Ingredients

Salt
50mlSunflower oil
2Shallots
2Garlic cloves
250gClarified butter
Cayenne pepper
1Curry madras powder
250gPeeled Dutch shrimp

Preparation

  1. Finely chop the shallots and garlic.
  2. Gently sauté both in the sunflower oil, without letting them color.
  3. Add the curry powder and cook for 2 minutes.
  4. Pour in the warm, melted clarified butter and season with sea salt and cayenne pepper.
  5. Remove the pan from the heat and add the Dutch shrimp.
  6. Fill ramekins or attractive jars with the shrimp mixture and cover with a layer of butter.
  7. Let set in the fridge until ready to use.
  8. Take the potted shrimps out of the fridge in time so they can come to temperature before serving.

Tip: serve with sourdough toast, lemon, and fried parsley. Delicious as an amuse-bouche or as part of a seafood platter.