Name: Potted shrimps, Margot’s way
Yield: Serves 8
Ingredients: a very generous scratching of nutmeg (half a nut); 3 x 90 g packets cooked and peeled brown shrimps; 1 tablespoon finely chopped fresh dill (optional, according to your mood); ground black pepper; flaked sea salt; lemon wedges; toast or melba toast; 300 g salted butter

Preparation info

Serves
8

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

I quite like the top layer of butter here that texturally resembles broken old shoe polish rattling around a tin, but by blending a lot of shrimp with the butter Margot Henderson’s recipe makes for something much better than the traditional version. So here is Margot’s method. It’s brilliant.