Potted Shrimp Recipe

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Potted Shrimp

mila sepulveda


1Tablespoon: Calories 28;Saturated fat 1gr. Total fat 2gr; Protein 5gr; carbohydrates 0g; Fiber 0; sodium 56mg; cholesterol 51mg

★★★★★ 1 vote
makes 1 1/2 cups
25 Min


1 lb
shrimp, peeled and deveined,medium size with tails removed
1/4 c
finely chopped white onion
2 Tbsp
unsalted butter or margarine,melted
2 Tbsp
fresh lemon juice
2 Tbsp
reduced calorie mayonaise
1 tsp
worchestershire sauce
1/4 tsp
hot red pepper sauce or to taste
1/4 tsp
ground mace


1Half fill a large saucepan with water and bring to a boil over high heat. Add the shrimp, lower the heat, and cook, uncovered, for 3 mns or until pink. Drain;rinse with cold water. Set aside 3 of the largest shrimp for garnish.
2In a food processor or blender, process the remaining shrimp for seconds or until coarsely chopped, the add the remaining ingredients. Process for 1 minute or just until the mixture is chopped and blended but not pureed.
3Spoon the shrimp mixture into a small serving "pot" or dish and top with the 3 reserved shrimp. Conver with plastic wrap and refrigerate for 1hr or until thoroughly chilled. Garnish with the strips of lemon zest and sprigs of parsley or curly strips of lemon zest (colored part of the rind). Serve cold with an assortment of crackers. Makes 1 1/2 cups.

About this Recipe

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy
Hashtags: #time, #cook, #8mns, #chilling, #hour