Potted Shrimps

Preparation info

  • Difficulty


  • Serves

    6 to 8

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

‘Potted’ shellfish is one of the great delicacies of all time when freshly made. Here is a recipe using shrimps, but you can adapt it slightly for crabs or lobster – use the juice of 1 lemon instead of anchovy essence. So simple, so British, so good.


  • 1 lb (500 g) fresh shrimps
  • 5 oz (150 g) clarified butter
  • 2 teaspoons anchovy essence
  • ¼ teaspoon mace
  • ¼ teaspoon cayenne pepper
  • Salt


Pre-heat the oven to gas mark 4, 350°F (180°C).

Put the shrimps in boiling water and cook for 2 minutes. Cool and remove from their shells. Melt 3 oz (75 g) of the clarified butter with the anchovy essence, mace, cayenne and salt. Put the shrimps in an ovenproof dish and pour over the seasoned butter. Bake for 30 minutes. Remove from the oven, drain, reserving the butter, and leave to cool.

Pack the shrimps into small jars and pour over the strained butter in which the shrimps were cooked. Leave to set, then cover with the remaining 2 oz (50 g) clarified butter – it should be about ¼ in. (6 mm) thick.