Potted shrimp is thought to have originated in Lancashire during Tudor times. It was a way to preserve food as the butter will keep the shrimp for some time without refrigeration. The classic recipe uses brown shrimp, since Morecambe Bay in Lancashire is renowned for its brown shrimp. These small shrimp are still caught in this bay. Ian Fleming was a fan of potted shrimp with the classic brown shrimp. The demand for these shrimps increased during the development of railways in the 19th century. The following is my version of potted shrimp. It makes a delicious, but a bit filling, appetizer.
Potted Shrimp
A classic English appetizer or starter.
Ingredients
- 8 ounces Salad shrimp, small shrimp or brown shrimp
- 1 cup unsalted butter
- ⅛ tsp mace
- ¼ tsp sea salt (to taste)
- ⅛ tsp cayenne pepper
- ⅛ tsp nutmeg
Garnish
- Dill sprigs
- Lemon Wedges
- Baguette
Instructions
- Take 1/4 cup of the shrimp and chop fine.
- Melt 1/2 cup of the butter in a sauce pan. When melted stir in the shrimp, mace, salt, cayenne pepper, and nutmeg and mix well. Do not boil but just a high simmer.
- When hot pour equally the mixture into 4 ramekins. Let them cool.
- Add the remaining butter to a seperate sauce pan and heat. You can make clarified butter and use this. I prefer the unclarified butter.
- Place a sprig of dill on top of the cooled shrimp pot.
- When hot, carefully spoon onto the cooled ramekins covering the shrimp and dill completely.
- Again, let the pots cool to room temperature, then place in the refrigerator to let them set completely. Overnight is best.
- To serve remove from the refrigerator at least 30 minutes prior to serving. You want these at room temperatur.
- Serve with a slice of lemon and baguette slices.
Tried this recipe?Let us know how it was!
