Try Danielle’s dishy Valentine recipe

Danielle Barbereau with her potted shrimp dish
Danielle Barbereau with her potted shrimp dish
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As a divorced single mum, Frenchwoman Danielle Barbereau found having friends to dinner was the easiest way to socialise.

“I developed a repertoire of recipes which can be prepared in advance, leaving me time to relax with my guests. Potted shrimps, an English dish, is one of these recipes,” says Danielle, 55, a personal coach focusing on divorce and couple coaching. “It’s a favourite with my gorgeous Irish partner and I will be making it for him on February 14. We prepare a dish each for our Valentine dinner. Both of us come from the seaside, so for us a good meal always involves seafood.”

Danielle, of Endcliffe, Sheffield, is a keen cook and learned many of her skills from watching her mother and grandmother in the family kitchen in Nantes.

Danielle’s recipe for Potted Shrimps:

Serves: 2 Costs: £5

This dish makes an ideal starter for a Valentine’s night dinner. It is not cheap, but it is elegant, tasty and light (if you go easy on the butter). And importantly of all, it is easy and you have to prepare it in advance (up to three days if you want), so on the night there is less to do.

I use a recipe I adapted from one I cut from the Good Food magazine a long time ago.

Ingredients:

100g cooked and peeled brown shrimps (I buy ready prepared ones in Waitrose)

50g of unsalted butter

1 bay leaf

Grated nutmeg

Juice of 1/4 lemon

Watercress

I lemon cut into wedges

Toasted bread or sliced French baguette to serve

Method:

Place butter in a saucepan to melt on a low head. Add a grating of nutmeg (you can also add cayenne pepper if you fancy). Once the butter has melted, add the shrimps. Stir well.

Now place the shrimps into little pots or ramekin dishes. Top with the remaining melted butter left in the bottom of the pan, then put in the fridge to cool for at least two hours. It’s as simple as that!

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