When done properly this makes a fantastic appetizer and like the Gentleman’s Relish, this is a British Classic!
Potted shrimps are a traditional Lancastrian dish made with the small brown shrimp from Morecombe Bay, butter and seasoned with nutmeg and optional – cayenne pepper. The dish consists of brown shrimp in nutmeg(mace)-flavoured butter, set in a small pot. It is traditionally eaten with toasted brown bread. The butter acts as a preservative.
Potted shrimp was a favourite dish of Ian Fleming who passed on his predeliction for the delicacy to his famous fictional creation James Bond. Fleming reputedly used to eat the dish at Scotts Restaurant on Mount Street in London’s Mayfair district where it is still served to this day.
Serves 4
Ingredients:
- 200g unsalted butter
- A pinch of ground mace or nutmeg
- A pinch of cayenne pepper
- 400g peeled, cooked Brown Shrimp
- A squeeze of lemon juice
- Fine sea salt and freshly ground white pepper
- Hot brown toast
Preparation method:
Gently melt the butter in a small saucepan. Carefully pour the clear butter into another saucepan, leaving behind the milky solids. Pour 2–3 tbsp of the clarified butter into a warmed, small jug and set aside.
To the rest of the clarified butter in the pan, add the mace or nutmeg and cayenne. Simmer very gently for 2 minutes then add the cooked, peeled Shrimps and a squeeze of lemon juice. Stir for a couple of minutes, season with a little salt and white pepper, and remove from the heat.
Spoon the Shrimps and butter into two ramekins or small jars, pour on the reserved clarified butter to cover in a thin layer and put into the fridge to set.
Remove the potted Shrimp from the fridge about 20 minutes before you want to serve them. Spread on to hot brown toast.
Enjoy!