Potted Lemon Balm Prawns


It has been a very long time since I last posted. A lot has happened, a lot of blog post potential passed through and never got recorded.

In the smallest nutshell version:  Over the past few months I have been hit by some fatigue bug, and I also rediscovered my art.  I probably don’t have to point out that it really sucks coming up with all sorts of inspired ideas and not having any energy to do anything about it.  Anyway……onwards and upwards….

My wonderful husband supports all my wild and crazy interests, so the other day when he parked in front of a second hand bookstore that was closing down he saw it as a wonderful opportunity to blow me away with a huge armload of herb books.  One of those books is Herbal Gifts by Joanna Sheen, which was published 21 years ago, and it is in this book I found this really lovely recipe for potted prawns. Well, to be honest she called them shrimp, but even though we can get those here they are really mostly found in Chinese fried rice.  We like our shrimp a lot meatier, in the form of prawns.

Easy to make, which you all know I like, includes one of my favourite herbs (always a bonus), and it’s wonderfully delicious as well.

If any of you have had potted prawns/shrimp before, can you tell me how to eat it neatly?  It was a messy affair piling it onto the bread and trying to keep it there. So if you have any tips on how it is meant to be done, please feel free to share.

Lemon Balm Potted Prawns

This is what I did:

I took 220g of cooked prawns, chopped them into chunks.  Then I melted 50g of unsalted butter, skimmed off any foamy bits, added 1 tablespoon of lemon balm (chopped), 2 tablespoons of lemon juice, 1/4 teaspoon of cayenne, and some salt & pepper to taste. I popped the prawns into the flavoured butter, mixed it all together well, then spooned it all into a ramekin.  To finish it off I melted another 20g of butter (don’t forget to skim) and poured it over the top.  Off into the fridge over night…..and ready to munch on with crusty bread ,and a fabulous chilled bottle of white.

That’s it! Told you it was easy.  You could substitute fresh crab meat, which would make the spreading a bit easier, or if seafood is not your thing, how about chicken?

I’ll definitely be making this one again.  …..and again.

I’ve listed this as gluten free as the recipe itself does not contain any gluten as long as you leave out the suggested crusty bread.

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