Potted Shrimp
Ingredients
- 170 grams unsalted butter
- 1 teaspoon ground black pepper
- ½ teaspoon ground mace
- ½ teaspoon ground cayenne pepper
- 1 bay leaf
- 600 grams peeled brown shrimps (you could use small pink shrimp)
- Wholemeal brown bread, to serve
- 3 lemons cut into wedges
Accompaniment
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Description
Sweet succulent brown shrimp enveloped in a seasoned butter encapsulating a revered stylishness that is simply wonderful for a summery starter or light lunch.
Method
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1
In a saucepan melt the butter then add the ground black pepper, mace, cayenne pepper, and bay leaf allow the butter to cool until it is just warm, remove the bay leaf.
Place the shrimp equally into 6 ramekins cover with the spiced butter and a little salt place into the fridge and chill until set.
Toast the bread and serve warm with the potted shrimp and a wedge of lemon and Enjoy!
Chef's Tips
Potted shrimps, old fashioned and buttery are eternally associated with Morecambe bay in Lancashire, where shrimps are potted to this day. The main season for them is from August bank holiday (the last Monday in August) to Christmas and it is the peeling that makes potting shrimps so labour intensive thus expensive.
Morecambe bay brown shrimps are celebrated for their delicate taste and unique texture, they have been caught by local fishermen for hundreds of years. Even though the fishing methods have changed, with the horse and cart being replaced by the tractor, locals still follow the same traditional recipes that have been passed down in their families. Locally caught shrimps, boiled in butter with a secret combination of spices until they are tender they are then sealed with butter and packed into pots, they can be eaten either warm or cold.
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