Potted Shrimp by Vincent Price

Martha Price


This spread comes from "A Treasury of Great Recipes", a cookbook put out by that master of the macabre, Vincent Price, and his wife, Mary, in the mid-1960's.
The cookbook is full of great recipes by Mr and Mrs. Price and their friends, famous and otherwise.
The original cookbook is a highly prized collectible now, but I believe it was reprinted in 1995.

Very rich, it may be something of an aquired taste. I think it is the bomb! (the daughter just darted me a look that meant, "Mom. you're too old to be talking like that!")

pinch tips: How to Shuck, Cook, and Cut Corn





5 Min




1 c
tiny salad shrimp, cooked, or larger cooked prawns chopped up
2 Tbsp
grated onion
1/4 c
melted butter
1/4 tsp
1/8 tsp

Directions Step-By-Step

Melt butter and add spices. Mix with shrimp, making sure shrimp is covered by butter mixture, adding more melted butter if needed. Place in a small bowl or crock and chill at least 2 hours in the refrigerator. Take out of fridge 20 minutes before serving to allow it to soften a little. Will keep several days or longer - potting is a centuries-old method of food preservation.
Spread on water crackers, use in omelets, etc.
This is the traditional potted shrimp.

*The mace is traditional, but can be skipped, if desired.
Other spices and herbs (choppped parsley is good)can be added, just be sure all is covered with melted butter.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Hashtags: #rich, #celebrity