Go Back
The Culinary Chase

Classic British Potted Shrimp

Sweet deep-water shrimp gently warmed in rich, clarified mace butter, packed into crocks, and set under a silky golden seal. Served with warm sourdough toast, this classic Tudor starter is timeless, elegant, and effortlessly simple.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Appetizer
Cuisine: British
Ingredients Method Notes

Ingredients
  

  • 200 g deep-water shrimp or your favourite shrimp, coarsely chopped into small pieces
  • 150 g unsalted butter (10 tablespoons)
  • 1/2 tsp ground mace
  • 1/4 tsp ground nutmeg
  • 1/8 tsp cayenne pepper
  • 2 tsp fresh lemon juice and zest
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly ground white pepper

Method
 

  1. Clarify the Butter: Melt the butter in a small saucepan over low heat until it begins to foam. Skim the white solids from the top, then pour the clear golden liquid into a bowl, discarding the milky sediment at the bottom.
  2. Spice the Base: Return the clear clarified butter to the pan over low heat. Whisk in the ground mace, nutmeg, cayenne pepper, sea salt, and white pepper. Allow the spices to warm gently in the butter for 1 minute, until fragrant.
  3. Cook the Shrimp: Stir the shrimp, lemon juice, and zest into the spiced butter. Warm gently over low heat and poach for 3 minutes, ensuring the shrimp absorb the spiced butter without boiling. Remove from heat when the shrimp turn pink and opaque.
  4. Pot the Seafood: Using a slotted spoon, divide the warm shrimp evenly among four small ramekins or stoneware crocks. Press them down gently to create a level layer.
  5. Seal and Chill: Spoon the remaining spiced butter over each crock, ensuring the shrimp are completely submerged beneath a layer of liquid butter. Transfer to the refrigerator for at least 2 hours, until the butter sets completely firm. Pull the ramekins from the refrigerator 15 to 20 minutes before serving. The butter should be slightly pliable so it melts effortlessly when spread over hot, crunchy toast.

Notes

The Culinary Chase’s Note: Kept well-sealed in the refrigerator beneath their butter cap, potted shrimp will stay fresh for up to 3 days. Enjoy!