Potted Shrimp

Serve the shrimp with toast or buttered whole wheat bread, as an appetizer or tasty snack.


  • 2 lb/1 kg tiny or medium-sized shrimp, cooked
  • ¼ tsp ground allspice
  • ¼ tsp ground nutmeg
  • pinch cayenne
  • salt and pepper
  • 1 ½ cups/375 g clarified butter
  • Earthenware crock


  1. Peel the shrimp. In a heatproof dish, combine the shrimp with the allspice, nutmeg, cayenne, salt and pepper. Pour over three-quarters of the clarified butter, cover the dish and bake at 300°F/150°C for one hour.
  2. Let cool slightly, then coarsely chop medium-sized shrimp in a food processor. Leave tiny shrimp whole. Taste for seasoning. Pack the shrimp into a sterilized crock, smooth the top and pour over the remaining butter to seal them. The shrimp will keep for two weeks in the refrigerator.