If you’ve never tried potted shrimp, a classic British hors d’oeuvre, think of it as a chunky, buttery shrimp spread seasoned with freshly grated nutmeg and a touch of cayenne. Here, it’s paired with a bright, crunchy salad for an elegant appetizer.
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对于虾
3/4 cup dry white wine
1/3杯粗切碎的胡萝卜(约1个培养基)
1/3杯粗切碎的芹菜(约1个中茎)
1/4杯香槟醋或米醋
5个整个黑胡椒
4到6个allspice浆果
3 1/2英寸宽的柠檬皮
3个干湾叶
犹太盐
10.oz. large (31 to 40 per lb.) shell-on shrimp (about 18)
去除冰箱abo血型的盆栽虾ut 2 hours before serving. Toss the salad with the dressing and parsley, and then season to taste with salt and pepper.
Lightly toast the bread. If using cocktail-size bread, halve each on the diagonal; if using sandwich-size bread, quarter on the diagonal. Mound a heaping tablespoon of the potted shrimp on each piece of toast. Serve with the salad.
提前提示
The potted shrimp may be made up to 2 days ahead; keep it refrigerated until 2 hours before serving. The salad may be dressed up to 30 minutes before serving.
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