Tessie O’Shea Butt-Chive Cheese Shrimps

Yep, you read that right! Butt-chive! It’s time for February’s Tessie O’Shea recipe. It’s from chapter 2 of her brilliant Slimming Cookbook

in the Hors D’Oeuvre and Snacks section

Naturally I chose it because of the recipe title. Tessie likes to shorten words so butt is short for butter, just in case you were tittering at the back.

I used tiny brown shrimp (in the UK shrimp are the little ones, prawns are the bigguns.
I think in the USA and maybe other places too, it’s the other way around).
Everything before mixing together. I couldn’t find my garlic salt so I used garlic granules.
All mixed together.
This was really nice on toast.
CARBOHYDRATE CONTENT IS PRACTICALLY NIL!!!
Unless you have it on TOAST!

I really liked this, although I wasn’t expecting to. As discussed before on the blog (when I made Lana Turner’s Scampi for example) I have it in my head that I don’t like shellfish. But usually, when I make something myself with them, I am sort of OK with them.

Well, I wouldn’t go that far…

This was a tasty little snack and with the leftovers I made some Jean Harlow Celery a la Shrimp

A blog post about my day living life a la Harlow is coming up next!

But to be honest, I think Tessie probably lived her life very much like Jean Harlow, just with a little more of everything…

7 Responses to Tessie O’Shea Butt-Chive Cheese Shrimps

  1. Kathryn McKeen 24 Feb, 2019 at 7:32 pm #

    This seems hilariously fattening. Butter, cream cheese and mayo! It must be tried. This girl’s full figure doesn’t maintain itself!

    • Jenny 25 Feb, 2019 at 2:26 pm #

      Haha – I KNOW and it’s in a slimming cookbook too! Do try it and let me know what you think. I loved it!

  2. Hazel 26 Feb, 2019 at 7:59 pm #

    Yum! And on celery it reminds me of Sunday night tea time as a child. We could get our own tea as a treat (my mum should have worked in marketing- another treat was boiled pigs trotters and salt from the butcher’s van 🙂 ) My brothers would dollop stuff from the fridge on their plates whilst I would arrange slices of pepper and cucumber on cream crackers and make what I though was the height of sophistication in 1979- Primula cheese spread- obviously the prawn version was the most sophisticated- squirted down a stick of celery.

    • Jenny 27 Feb, 2019 at 9:51 am #

      Hahahaha – that made me laugh Hazel. It was very much like that at our house on a Sunday evening too. I remember helping my mum make egg and cress sandwiches – with salad cream mind, none of that fancy mayonnaise. There were always sticks of celery in a special ceramic holder that said CELERY on it. If I remember it correctly, it kind of looked like a stick of celery. I have one myself now – my one has a face on it but looks like celery. I don’t think I used to eat the celery though. I am much more sophisticated now!

      • Jenny 27 Feb, 2019 at 9:52 am #

        Oh, PS – I had pigs trotter for the first time last week at the Borough Market Cookbook Club – the book was Fergus Henderson’s Nose To Tail. I made myself try it, I wasn’t keen!

        • Hazel 2 Mar, 2019 at 8:06 am #

          Oh, I still quite like pigs trotters. I tend to cook them in a Chinese style sauce a la HFW now, with belly pork, as husband isn’t overly keen. Haven’t had them for a while though.
          The cookbook club sounds interesting.

  3. Jenny 3 Mar, 2019 at 9:03 am #

    mmmm – trotters!

    The cookbook club is brilliant – anyone can join – but I’m not sure where you are in the world and how easy it would be to get to Borough. About 20 people go to each event with a dish they have cooked from the book. It’s really friendly and everyone chats about their experience making the dish. Lots of fun.

    You can set up your own one too – I’m in a Muswell Hill Cookbook Club – there’s just six of us and we take it in turn to host. The last book we did was Ottolenghi’s Simple and that was an utter FEAST OF DELICIOUSNESS!

    Jx

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.