Potted Shrimp
A rich, creamy dish featuring tender chopped shrimp in a tarragon-infused cheese spread, perfect for elegant appetizers served with assorted crackers.
Ingredients
Instructions
- Cook shrimp in boiling water until thoroughly cooked (about 3 minutes). Transfer to ice water to cool.
- Peel and devein shrimp, reserving shells. Finely chop the shrimp.
- Place chopped shrimp in a bowl, cover, and refrigerate.
- Melt 1 tablespoon butter in a skillet over medium heat. Add minced shallots; stir for 2 minutes.
- Add shrimp shells; stir for 1 minute. Pour in white wine and simmer for 3 minutes.
- Increase heat to high. Add 3 cups water and boil until reduced to 1 1/2 cups (about 8 minutes). Strain and discard solids.
- Return the shrimp cooking liquid to the skillet and boil until reduced to 3 tablespoons (about 10 minutes). Cool.
- In a bowl, beat cream cheese, minced tarragon, lemon peel, nutmeg, the reduced shrimp liquid, and 3 tablespoons butter until smooth.
- Stir in the chopped shrimp.
- Season with salt and pepper. Spoon mixture into a 2-cup dish. Cover and refrigerate overnight.
- Serve with assorted crackers.
Tips & Substitutions
For added flavor, consider using a splash of lemon juice in the shrimp cooking water. If you don't have tarragon, dill or parsley can be good substitutes. To save time, pre-cooked shrimp can be used but skip the boiling step. Ensure the cream cheese is softened for easier mixing. This dish can be served warm or cold, making it versatile for gatherings or casual meals.
Serving Suggestions
This Potted Shrimp pairs beautifully with assorted crackers or toasted baguette slices. For a more complete meal, consider serving it alongside a light salad, like Cabbage And Shrimp Salad, or with fresh vegetable sticks. It's perfect for gatherings as an appetizer or as part of a seafood platter with other options from American recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, stirring occasionally until warmed through. Avoid microwaving, as it can change the texture of the shrimp and cream cheese mixture. Serve it chilled for a refreshing option.
Nutrition & Diet Analysis (per serving)
Each serving of Potted Shrimp contains roughly 873 calories, with 24g protein, 87g carbohydrates, and 40g fat. It is an excellent source of iron (127% of the Daily Value), dietary fiber (74% of the Daily Value), and calcium (66% of the Daily Value). It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used; just ensure they are fully thawed and dried before cooking. This will help achieve the best texture. Boil them according to the same time frame as fresh shrimp to ensure they are cooked through.
How long does the potted shrimp last in the fridge?
Potted shrimp can be stored in the refrigerator for up to 3 days. Make sure it is well-covered to prevent it from absorbing other odors in the fridge. It’s best enjoyed within this time frame for optimal flavor and freshness.
Can I make this dish ahead of time?
Absolutely! In fact, it’s best to make it a day in advance to allow the flavors to meld. Just be sure to cover it tightly before refrigerating. This makes it a great option for parties or gatherings where you need to prepare in advance.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).