Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat!
Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real “Yorkshire Shrimp Tea” - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.)
These simple shrimp toast make a great presentation. Green mayonnaise is easy to make and your favorite herbs can be substituted as desired. Mâche is the ideal garnish: it is usually sold with the fresh herbs in the produce section.
Make ahead! Pretty party cake with a sweet-bitter kick. Excellent to top off an Italian pasta dinner, served with strong coffee. The apple, ricotta,almond and chocolate flavors really come together during refrigeration to blend with the pound cake. Made for years from a very old and much-used Southern Living Dinner & Supper Cookbook.
Butter-flavored crackers make a delicious crust for this Ranch dressing-style quiche. Go easy on dressing mix or pie will be too salty!
Prep time doesn't include cooling pie shell.
With my modifications, from America's Favorite Casseroles.