Potted Shrimps

Making Potted Shrimps

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1. Melt the 200 g butter in a wide pan over the lowest heat with the mace, cayenne, nutmeg and salt. Do not let it bubble.

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2. Take the pan off the heat, tip in the shrimps and turn them through the butter until they are warm and coated.

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3. Add the lemon juice and check the seasoning — it should be noticeably peppery.

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4. Divide between six small pots, pressing the shrimps down so the butter rises around them.

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5. Refrigerate 30 minutes, until firm.

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6. Melt the remaining butter, let the milky solids settle, and pour the clear fat over each pot to seal.

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7. Refrigerate until set, then bring back to cool room temperature for 20 minutes before serving.

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Related guide: Prep, cook and total time.

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Tips for Making Potted Shrimps

• Never let the butter bubble. The shrimps only need warming.
• Mace, not nutmeg. It is the flavour that makes it taste right.
• Seal with clarified butter or they will not keep.

What Goes With Potted Shrimps

• Hot brown toast
• Cayenne and lemon
• A cold dry white

Keeping and Reheating

Refrigerated under their butter seal for 5 days. Once broken, eat within 2 days.

Potted Shrimps FAQ: Common Questions

Potted Shrimps Nutrition Facts

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.