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potted shrimp by vincent price

(1 rating)
karenella1 avatar
Recipe by
Martha Price
@karenella1
San Jose, CA

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!")

►
(1 rating)
yield 4 serving(s)
prep time 5 Min
method Refrigerate/Freeze

Ingredients For potted shrimp by vincent price

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

How To Make potted shrimp by vincent price

  • 1
    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.
  • 2
    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.
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