Monday, 14 March 2011

Snide metropolitan foodie praises Southport Shrimps

The Independent on Sunday's food critic finally got as far as this neck of the woods for his review and choose 60 Hope Street where he ate Southport Shrimps.

My starter of smoked salmon and shrimp is exactly what you expect from 60 Hope Street: fresh, unpretentious and elegantly presented. The shrimp are described as coming from Southport – a reassuringly local name that, unlike nearby Morecambe, evokes no visions of panicking, trafficked Chinamen inexorably overwhelmed by a swiftly moving tide. My companion has the scallops: the traditional plate of three, stripped of orange corals, as is usual with the smarter establishments in Britain's large cities.






Now there is a lot you can do with a Southport Shrimp and some of our best chefs rave about them. the Birkdale fishmonger sells them as does the Wesley Fisheries in town.



A basic recipe? POTTED SHRIMPS




1 pint shrimps, 1 blade ground mace, a little ground nutmeg, freshly ground black pepper 4oz butter, a little cayenne pepper.



Only the freshest shrimps should be used. Melt the butter, add the seasoning and shelled shrimps. Heat through gently but do not boil. Pour into small pots and eat when cold.

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