Potted shrimps are a traditional tea-time treat, showing off a wonderful British delicacy to perfection. Perfect for picnics, cold collations and jubilee teas.
Traditional potted shrimps
Potted shrimps is a recipe to take you straight back to childhood, to your grandparents’ table or seat by the fire. It’s the sort of dish you just know was part of the picnic when the Famous Five took a hike over the island or Ratty and Mole sat down by the river bank.
The practice of ‘potting’ meat and fish evolved as a way of extending the shelf life of food in a world without the fridge. Clarified butter was used to create an airtight seal over the food to preserve it, allowing food to be kept for longer and improving the availability of seafood inland.
The lightly spiced butter could be spread directly onto bread or toast along with those delicious brown shrimps, brought in from The Wash or Morecambe Bay. Perfect!
Easy potted shrimps
We don’t need to make potted shrimps to preserve them these days, so I tend to be a bit more relaxed about the recipe.
You can clarify the butter if like, or use ghee. If you are eating the shrimps the next day, however, it’s not really necessary. I melt the butter, which separates the fat and milk solids, which trickle down to the bottom of the pot, leaving a clarified layer on top.
The classic British brown shrimps are delicious but harder to find these days, so use what you can get. Either way, I don’t like to smother my shrimps in too many ingredients, and certainly not too much spice. Use just a touch and let the flavour of those wonderful shrimps shine through.
This recipe fills two standard ramekins and serves two as a starter or alongside other dishes, or one for a filling lunch.
Why make potted shrimps?
- Super easy and fuss free
- Make the day before you want them
- Effortlessly impressive for a dinner party starter or a party spread
- They use a very few, readily available ingredients.
Potted shrimps ingredients
- Shrimps – Traditionally, brown shrimps are used. They are delicious, but not so widely available these days. Use them if you can get them – they are good, traditional, sustainable local seafood. Otherwise, pick small, ready cooked and prepared shrimp.
- Butter – A good quality butter, salted or unsalted according to what you have. You can adjust the seasoning later.
- Spices – Traditionally mace or nutmeg are added, or you can use a dash of cayenne pepper or paprika according to taste. I used a pinch of cayenne. Use your spices sparingly. You don’t want to smother the flavour of the shrimp.
- Dried bay leaves
How to make easy potted shrimps – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put the butter, your choice of spices and bay leaves into a small pan.
Step Two – Stand over a low heat and melt, cooking for a few minutes to infuse the butter with the spices and bay leaves.
The melted butter will split into fat and liquid containing the milk solids. Don’t worry about this, as it is normal.
Step Three – Remove the bay leaves. Then add the shrimps.
Step Four – Stir and cook gently for a few minutes over a low heat, so the butter starts to soak into the shrimps.
Do not cook for too long, or too high as the shrimp can become tough and rubbery. Add a generous pinch of sea salt and stir in well.
Step Five – Use a slotted spoon to scoop the shrimp out of the pan and into two ramekin dishes. Press the shrimps down into the dish with the back of a spoon.
Step Six – Pour the butter over the shrimps so they are covered. You may need to melt a little more butter to cover them if there is not enough. Press a bay leaf into the melted butter on top of each pot for decoration.
Once cooled, place in the fridge and allow to chill for a few hours, until the butter is set, or leave overnight.
Step Seven – Remove your potted shrimps from the fridge 20 minutes before serving at room temperature.
Serving suggestion
Best served on hot sourdough toast with wedges of lemon, but can be made into open sandwiches for a picnic.
Variations
- Vary the spices – use mace, cayenne or paprika as you prefer. Some recipes even use cloves but bear in mind that not everyone likes the rather medicinal flavour these can impart.
- Add a tinned anchovy fillet to the butter at step one. As the butter melts, stir the anchovy until it falls apart and melts into the butter. This adds an amazing depth of flavour and plenty of saltiness. Take care when adding any additional salt (you probably don’t need it at all).
- Alternatively, in place of the anchovy fillet, add a teaspoon of Gentleman’s Relish or anchovy paste, again take care when adding any more salt – you probably won’t need any.
- Add half a very finely chopped shallot and sauté in the butter for a few minutes before adding the shrimps.
Storage
Fridge – Eat within two days (unless the expiry on the shrimp is earlier, in which case eat within that window). Don’t take risks with seafood!
Freeze – Wrap tightly in cling film and freeze for up to two months. Allow to defrost overnight in the fridge. If the butter has cracked, melt a little more pour over to fill the cracks.
Hints, tips and variations
- Cook the shrimp very gently to preserve the texture. If you overcook them, they can become tough and rubbery, so take care.
- Leftovers – Melt and use to coat pasta.
- Make shrimp butter, pounding the shrimps so that they combine with the butter. Use this on pasta or fish dishes.
FAQS
A couple of days in the fridge, assuming your shrimps are fresh. This easy version isn’t really designed for preserving the shrimps. You’ve got the fridge for that.
Of course! I like to taste the shrimps without too much spicing, but if you like fish with curry or cajun spices, why not experiment?
Brown shrimps are traditional and often come from the Norfolk, Lincolnshire or Lancashire coast. You can’t always find these, though, and any small, ready cooked shrimp from the supermarket will work.
Yes – finely chopped smoked fish is delicious. Try salmon, trout or mackerel according to taste. You can also make potted crab by the same method.
Related recipes / you will also love
- Easy Salt and Pepper Prawns – classic crispy prawns, without the need to deep fry
- Soft White Bread – perfect for toasting and serving your potted shrimp on
- Melba Toast – never buy ready made again with this one ingredient recipe
- Sandwich Spread – an easy British classic for summer picnics!
- Salad Cream – another British classic that is so much better when homemade
- More delicious and fuss free British recipes!
Easy Potted Shrimps
Ingredients
- 75 g butter
- 150 g cooked & peeled shrimps (brown shrimp are ideal)
- pinch of cayenne pepper (or choose mace, nutmeg or paprika instead)
- 2 bay leaves
- 1 anchovy fillet (optional)
- 1 shallot (optional)
- extra butter (if needed, depending on how the shrimp pack into the dishes)
Instructions
- Put the butter, cayenne (or your choice of spices) and bay leaves into a small pan.75 g butter, pinch of cayenne pepper, 2 bay leaves
- Stand over a low heat and melt, cooking for a few minutes to infuse the butter with the spice and bay leaves.The melted butter will split into fat and liquid containing the milk solids. Don't worry about this, as it is normal.
- Remove the bay leaves. Then add the shrimps.150 g cooked & peeled shrimps
- Stir and cook gently for a few minutes over a low heat, so the butter starts to soak into the shrimps. Do not cook for too long or too high, as the shrimp can become tough and rubbery. Add a generous pinch of sea salt and stir in well.
- Usea slotted spoon to scoop the shrimp out of the pan and into two ramekin dishes. Press the shrimps down into the dish with the back of a spoon.
- Pour the butter over the shrimps so they are covered. You may need to melt a little more butter to cover them if there is not enough. Press a bay leaf into the melted butter on top of each pot for decoration.
- Once cooled, place in the fridge and allow to chill until the butter is set, or overnight.
- Remove your potted shrimps from the fridge 20 minutes before serving.
Notes
- Vary the spices – use mace, cayenne or paprika as you prefer. Some recipes even use cloves but bear in mind that not everyone likes the rather medicinal flavour these can impart.
- Add a tinned anchovy fillet to the butter at step one. As the butter melts, stir the anchovy until it falls apart and melts into the butter. This adds an amazing depth of flavour and plenty of saltiness. Take care when adding any additional salt (you probably don’t need it at all).
- Alternatively, in place of the anchovy fillet, add a teaspoon of Gentleman’s Relish or anchovy paste, again take care when adding any more salt – you probably won’t need any.
- Add half a very finely chopped shallot and sauté in the butter for a few minutes before adding the shrimps.
- Fridge – Eat within two days (unless the expiry on the shrimp is earlier, in which case eat within that window). Don’t take risks with seafood!
- Freeze – Wrap tightly in cling film and freeze for up to two months. Allow to defrost overnight in the fridge. If the butter has cracked, melt a little more pour over to fill the cracks.
Vintage Macaroon
I love potted shrimp and I love simple food you can eat with a glass of wine. My preferred home dinner. Have you ever used mace in your potted shrimp? does it give a similar flavour as the nutmeg? but not as sweet?
Happy New Year! Eat up I say!
Kavey
Looks ever so good. Ever so good indeed.