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Recipes

Potted Shrimp Pikelets with pickled cabbage

Serves: 4


 

Ingredients Method
1 x 200g pot of Stoberry Potted Shrimps
4 x pikelets or sourdough crumpets 
1/2 white cabbage
1 tsp capers
Juice of 1 lemon
Extra Virgin Olive Oil
100g chopped parsley
Sea Salt
Black Pepper

Defrost the potted shrimps and set aside.


Very thinly slice the cabbage and add to a bowl along with juice of the lemon, capers, a good grind of salt and pepper and the chopped parsley.


Toast the pikelets until golden brown. Whilst these are cooking place the potted shrimp in a saucepan on a low heat to melt.


When the pikelets are ready arrange on plates with a good spoon full of potted shrimps and pour over any excess butter. Put a heaped pile of cabbage on top and serve immediately. 

 

 

 

Potted Shrimp Linguine with Courgette Chilli and Lemon

Serves: 4


 

 

Ingredients Method
400g Linguine
1 x green courgette
1 x yellow courgette
1/4 lemon
1/4 tsp dried chilli flakes
2 x 55g pots Stoberry Potted Shrimps
Black Pepper

Defrost the potted shrimp and set aside.


Coarsely grate the courgette and place in a colander with ½ teaspoon fine sea salt.

Place a bowl under the colander and leave for 1 hour. Squeeze out the courgette to extract as much liquid as possible.


Put a large pan of water on to boil with plenty of salt and add the linguine - cooking to packet instructions or al dente.


Whilst the linguine is cooking, in a large pan heat together the potted shrimps, a splash of the pasta cooking water, lemon juice and chilli over a low to medium heat.

When the pasta is cooked, remove it from the water and add it to the pan to coat.


Add the raw courgette and vigorously toss everything together, adding a splash of starchy cooking water if needed. Season with salt and black pepper and serve immediately.

 

 

Cod with Potted Shrimp and Jersey Royals

Serves: 2

 

 

Ingredients Method
2 x cod loin
25g butter
For the Sauce:
2 x 55g pots of Stoberry Potted Shrimp
25g butter
1 small bunch parsley
50g sugar snap peas
100g frozen peas
100g jersey royal potatoes, cooked
100g asparagus tips
1 lemon
pea shoots


Place the butter in a pan over a medium heat.

When the butter has melted add the cod and roast in the oven for 10 minutes, turning halfway through, then season with salt and pepper.


Steam the jersey royals, asparagus and sugar snap peas for 2 to 3 minutes.


Gently warm the potted shrimps in a pan over a low heat. Add the parsley, lemon juice and peas and season with black pepper.


To serve, pile the potatoes and veg on a platter and top with the cod. Spoon over the sauce and top with pea shoots.

 

 

Asparagus with Potted Shrimp

Serves: 2

 

 

Ingredients Method
2 x bunches of Asparagus
2 x 55g pots Stoberry Potted Shrimps
squeeze of lemon
Black pepper





Defrost Stoberry Potted Shrimps and set aside.


Snap the ends of the asparagus and steam for 2-3 mins.

Whilst the asparagus is cooking, place the potted shrimps in a pan on a low heat until just melted.


Arrange the asparagus on 2 warm plates and pour over the shrimps.

Finish with a grind of black pepper and a squeeze of lemon.

 

 

Stoberry Shrimp Pasta

Serves: 4

 

 

Ingredients Method
150g-200g Farfelle Pasta
2 x 55g pots Stoberry Potted Shrimps
1 small tin Italian chopped tomatoes
1 small-medium chilli (depending on taste) finely chopped
1 tbsp greek yoghurt or creme freche




Cook the pasta in salted water for 8-10 minutes until al dente.

In a separate non-stick pan heat the potted shrimps over a low heat until melted and heated through, then add the tomatoes and chilli and cook for 5 mins.


When the pasta is cooked, drain well and add to the shrimp and tomato sauce string continuously
over a low heat for a few minutes.


Finish with a tablespoon of creme freche or yoghurt.
Serve immediately with a green salad.

 

Other ways to enjoy Stoberry Potted Shrimps:

  • On hot toast as a perfect canapé
  •  In a Jacket Potato as a casual supper for one

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