Spiced Potted Shrimp

Servings: 2
Calories: 502.1kcal/2100.8kJ (per serving)
Fat: 50.9g (per serving)
Carbs: 1.6g (per serving)
Protein: 12.7g (per serving)

About

This keto recipe for potted shrimp is a spicy twist on the traditional British classic.

The recipe will make 2 generous portions, perfect for spreading over warm keto toast.

The recipe calls for clarified butter, which you may be able to purchase, if not the recipe gives directions on how to prepare this. Its super simple and no fancy gadgets are required!

Ingredients

4.4 ounce butter, unsalted
3 ½ ounce shrimp
2 wedge – 1/8 of 2" diameter lime
½ teaspoon chili powder
¼ teaspoon cumin, ground
¼ teaspoon coriander by gourmet garden
⅛ teaspoon black pepper

Instructions

To prepare the clarified butter, add all of the butter to a pan over a low/medium heat. Warm through until completely melted, taking care not to boil. The butter will begin to separate in the pan. This will should take about 5-8 minutes.
Skim any white froth off the surface of the butter and carefully pour the yellow liquid butter into another pan, leaving any of the white milk fats behind. If you wish to filter the butter, you can pass the milk through a fine cheesecloth or two layered sheets of paper kitchen towel.
Add the chilli powder, cumin, coriander and black pepper to the pan and stir into the clarified butter, then add the shrimp and the zest of one of the lime wedges. Stir well to combine and simmer gently for a minute or two or until the shrimp are cooked through. Remove from the heat.
Using a slotted spoon, remove the shrimp and divide them evenly between two small, or one large ramekin.
Pour the spiced clarified butter over the shrimps so that they are completely submerged. Set aside to cool, then transfer to the fridge to set for a minimum of 4 hours. Remove from the fridge 30 minutes before serving to allow the butter to soften. Scatter with the zest of the remaining lime to serve.