Jo Pratt's Potted Prawns and Crab

These little pots of juicy prawns and sweet crabmeat in a delicate, dill-flavoured butter are perfect for a beach picnic. Spread over some rye or crusty bread for a light, tasty nibble, so says Jo Pratt from the Mail online and we have just got to agree with her and you do not need to change on bit of this recipe it is so tasty as it is just scrumptious!!

Last year we had these as a treat for Christmas Boxing day actually they went well as a starter and we will probably have them again this year maybe as a light lunch.

Serves / Makes: 2 servings
Prep-Time: 10 minutes plus 1 hour to chill

YOU WILL NEED

75 grams, unsalted butter
100 grams, cooked and peeled small Atlantic prawns
100 grams, white crabmeat (preferably fresh but frozen or tinned is fine)
1 teaspoon chopped dill
Finely grated zest of ½ lemon
Sea salt
Cayenne pepper
Rye or crusty brown bread

METHOD
Gently melt the butter in a saucepan and pour into a jug for all the milky solids to sink to the bottom.
Mix together the prawns, crab, dill and lemon zest and season with salt and a shake of cayenne pepper divide between a couple of small pots or ramekins and pack down really well with the back of a spoon.
Pour over the clear (clarified) butter to just cover the mixture, leaving behind the milky solids. Chill in the fridge for about 45 minutes to set the butter.
Cover each pot with cling-film and pack in a cool bag with your chosen bread. Don’t forget some napkins and a couple of knives to scoop out, spread the potted prawns, and crab on to the bread.
Serve and Enjoy!

NOTES
Read more see Jo Pratt on the Mail Online

Jo Pratt is a regular face on Market Kitchen cooking delicious no-fuss recipes.
Jo graduated in July 1995 from Liverpool John Moores University with a BA honours degree in Home Economics. She went on to work with Gary Rhodes at the BBC Good Food Show in November 1996, before becoming the main home economist for all his series and books.
 
Jo has worked with many other celebrity chefs including Ainsley Harriot, Anthony Worrall Thompson, Jamie Oliver, Tony Tobin and Brian Turner on various television, demonstrations and photography projects, readers of Elle magazine will be familiar with her monthly food column, Elle's Kitchen. She co-wrote The Nation's Favourite Food in 2003, and provided the recipes for dishes voted for by the British public to accompany the eponymous titled TV series. This year, Jo published her new book “In the Mood for Food”.

These Two Books Written by Jo Make The Perfect Christmas Gift 

 

Related articles

• Crab and Seafood One Pot (notecook.com)
• The Kitchen Thinker: Potted food (telegraph.co.uk)

Avocado Mousse with Shrimp/Prawns

This promptly became a firm favourite with guests at Norwood West even though Lord Hanson wasn’t fond of it he would sometimes have the mousse if it was served with lobster instead of shrimp/prawns.

Serves / Makes: 8

Prep-Time: 12 minutes

Cook-Time: 20 minutes plus chilling time

You Will Need;

• 2 avocados, ripe
• 5 fluid ounces hot stock
• 1/2 ounce gelatine powder
• 1/2 lemon, juice only
• 1 clove garlic, finely chopped
• 5 fluid ounces Greek yoghurt
• 5 fluid ounces mayonnaise
• 1 lb large shrimp, in shell
• Walnut salad dressing
• Salt and freshly ground black pepper

Method:

Peel the shrimp and place the shells into 10 fluid ounces of water and boil for 20 minutes, strain then reduce the liquid to 5 fluid ounces this is the Hot Stock.

Lightly oil 8 small ramekins.

Put 3 tablespoons of the stock and the gelatine into a bowl and stand it in a pan of simmering water, stir until the gelatine has dissolved, then pour it into the bowl of a food processor or blender with the rest of the stock.

Peel and stone the avocados and roughly chop the flesh, add to stock in the processor along with the lemon juice and garlic, blend until smooth.

Put the mixture into a bowl and stir in the yoghurt and mayonnaise, mix thoroughly and season to taste. Spoon the mixture into the oiled ramekins, cover with cling film and chill until set.

When you are ready to serve, slide a palette knife around the edge of each ramekin and ease the mousse away from the sides. Turn the mousses out onto serving plates and top each one with some of the shelled shrimp and drizzle some of the walnut dressing over each mousse.

Serve with crusty bread and a few salad leaves.

LiveJournal Tags: Appetizers,Canapés,Starters,Shellfish