An easy, no-fail seafood sauce for shrimp, etc.
Often served in America stirred into hot linguine noodles.
There are two versions of Shrimp Butter in the classical French canon. Cold version (à froid): 1 part cooked shrimp puréed with an equal amount of butter, then pressed through a sieve. Use for cold hors d’oeuvres, cold fish and fish sauces. Hot version (à chaud): 1 part cooked shrimp puréed, blended with an equal…
Serve these as a starter in their dishes on a plate, with some bread and some salad or nibbly veggie bits on the side.
The small pots of potted shrimp are nice as a starter, served in their pots on a larger plate with a small bit of salad on the plate, along with toast, crackers or good bread.
A very rich-tasting fish pie.
These are great nibblies.
This avocado & shrimp salad is a fabulous rich-tasting salad, but lighter in calories than you would imagine. Serve with something off the grill, and perhaps another plainer, leafy salad.