Three ways with brown shrimp by M. Kuehn

posted in: RECIPES 0

Having been up North in Preston where I was fortunate enough to pay a visit to Huntley’s, a most superior shop boasting sashimi grade fish, organic meat, a tantalising selection of cheeses and a host of other goodies, I wondered why it is that I never see brown shrimp down south, unless I’m to buy it online or at extortionate prices in NW London fish shops.
They are superbly sweet and meaty, terrific of course ‘potted’,  but here are three more recipes to tantalise your taste buds.

Shrimp and caper sauce

Serves 4

100gr peeled brown shrimp
1 banana shallot, diced
50gr slightly salted butter
1 tsp olive oil
juice of 1/2 a lemon
3 anchovies
1/2 glass of white wine
1 tbs small capers
handful of flat parsley leaves, chopped

Heat the butter in a frying pan and when melted, fry the shallot on a low heat for five minutes.

Add the wine and reduce by three quarters before adding the anchovies. Break them down with the back of a wooden spoon and add the capers, lemon juice, shrimp and parsley. Stir and cook for two minutes on a low heat. Serve with any white flat fish.

Shrimp butter

This can keep in the fridge for a few days.

100gr unsalted butter
100gr peeled brown shrimps
zest and juice of 1/2 a lemon
small bunch of dill leaves, chopped
black pepper

Simply put the ingredients into a processor and wizz till incorporated. Scrape out the butter and place on some cling film.

Shape it into a cylinder and place in the freezer for an hour. Transfer into the fridge and when needed, slice a centimetre round off and spread on toast or heat in a microwave for ten seconds before pouring onto a fillet of white fish.

Brown shrimp and potato salad

Serves 4

500gr new potatoes
100gr brown peeled shrimp
1/2 a red pepper, diced
1/4 cucumber, diced
1/2 a red onion, very finely sliced
1 little gem lettuce, shredded
handful of watercress leaves
juice of 1/2 a lemon
1 tbs mayonnaise
8 tbs vinaigrette (see recicpe0
a little paprika for dusting
black pepper

Cook the potatoes till just tender. Run under cold water to stop the cooking process. Set aside. Onto a large platter arrange the lettuce and watercress as your base. Chop the potatoes into bite size pieces and place on top of the salad leaves.

Mix the mayonnaise with the vinaigrette and lemon juice. Scatter over the prawns, pepper and cucumber and drizzle the sauce over liberally. Dust with the paprika and serve with brown bread.

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