Potted Shrimps

Preparation info
  • Serves


    • Difficulty


Appears in
British Regional Food

By Mark Hix

Published 2006

  • About

This is a classic potted shrimp recipe as was once used to preserve the catch and enable us to savour the sweet flavour of the delicate and labour-intensive peeled shrimps, but now has now become a pricey starter in many restaurants.


  • 180 g unsalted butter
  • juice of ½ lemon
  • good


Melt the butter in a pan, add the lemon juice, mace, cayenne pepper, bay leaf and anchovy essence, and simmer on a low heat for 2 minutes to infuse the spices. Remove the pan from the heat and leave it to cool until just warm.

Add the shrimps and stir well, then season with salt and white pepper. Put the mixture into the fridge and stir every so often. When the butter starts to set, fil