Name: Potted prawns recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves: 4–6
Cuisine: British
Ingredients: 150g (5oz) butter; 400g (14oz) cooked prawns, defrosted if frozen; Zest of ½ lemon; Pinch of cayenne pepper; Pinch of nutmeg; Salt and ground black pepper; 4-6 sprigs of dill, for garnish; Melba toast or crispbreads, to serve; 4-6 small pots or dishes

Nutrition Per Portion

RDA

Calories

253 Kcal

13%

Fat

21 g

30%

Saturated Fat

6 g

30%

By Sue McMahon

published 11 August 2010

Good dinner party starter or lunchtime snack, quick and easy to make using cooked frozen prawns

Ingredients

150g (5oz) butter
400g (14oz) cooked prawns, defrosted if frozen
Zest of ½ lemon
Pinch of cayenne pepper
Pinch of nutmeg
Salt and ground black pepper
4-6 sprigs of dill, for garnish
Melba toast or crispbreads, to serve
4-6 small pots or dishes

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Method

Melt the butter in a pan, add the prawns and cook over a gentle heat for 3-4 mins, or until the prawns are hot.
Stir in the lemon zest, cayenne pepper nutmeg and seasoning. Divide prawns between the pots or dishes and pour the butter over the top.
Leave the mixture to cool so that the butter sets.
Once cold, the prawns may be refrigerated for up to 2 days, but remove the pots/dishes from the fridge about 10-15 mins before serving, to allow them to warm slightly.
Garnish each pot/dish with a sprig of dill and serve with Melba toast or crispbreads.

Top Tip for making Potted prawns

If this recipe is prepared more than a day in advance, make sure the prawns are completely covered with butter to stop them drying out - so add a little more butter, if necessary

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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.