Preparation info
  • Serves

    6

    as a First Course
    • Difficulty

      Medium

Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Traditionally made from Morecambe Bay shrimps, the tiny ones the French call crevettes grises, the first problem is the dwindling supply and, when you can find them, the attendant high cost. Peeling them is a pretty hellish task, but if you are lucky you may find the fresh Dutch ready-peeled ones which your fishmonger should be able to obtain. A word of warning: they cost around £25 per kilo wholesale, so how this converts at retail is anybody’s guess.

Potted shrimps are one