📝 About This Recipe
A quintessential British delicacy, these tiny brown shrimps are bathed in a rich, spiced clarified butter that acts as both a seasoning and a preservative. Hailing from the tidal flats of Lancashire, this dish offers a sophisticated balance of sweet seafood, earthy mace, and a hint of cayenne heat. It is an elegant, timeless appetizer that captures the essence of the English seaside in every buttery bite.
🥗 Ingredients
The Seafood
- 400 grams Brown Shrimps (Crangon crangon) (peeled and cooked; ideally Morecambe Bay variety)
The Spiced Butter
- 250 grams Unsalted Butter (high quality, high fat content)
- 1/2 teaspoon Ground Mace (the essential traditional spice)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/8 teaspoon Cayenne Pepper (just a pinch for subtle warmth)
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1 piece Bay Leaf (fresh)
For Serving
- 1 loaf Brown Bread (thickly sliced for toasting)
- 1 piece Lemon (cut into wedges)
- 1 sprig Fresh Parsley (for garnish)
👨🍳 Instructions
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1
Begin by clarifying the butter. Place the 250g of unsalted butter in a small, heavy-based saucepan over very low heat.
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2
Allow the butter to melt slowly without stirring. Once melted, you will see a foamy white residue on top and milk solids at the bottom.
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3
Skim off the white foam from the surface with a spoon and discard it. Carefully pour the clear golden liquid (clarified butter) into a clean jug, leaving the milky solids behind in the pan.
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4
Clean the saucepan and pour the clarified butter back into it. Set the heat to low.
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5
Add the ground mace, nutmeg, cayenne pepper, white pepper, sea salt, and the fresh bay leaf to the butter. Stir gently to combine.
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6
Heat the spiced butter for 2-3 minutes on the lowest setting to allow the spices to infuse. Do not let the butter brown or sizzle.
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7
Add the cooked brown shrimps to the spiced butter. Stir gently to ensure every shrimp is thoroughly coated.
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8
Keep the shrimps in the butter for just 1-2 minutes until they are warmed through. It is vital not to overcook them, as they will become rubbery.
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9
Remove the bay leaf and discard it. Taste one shrimp and adjust the salt or cayenne if necessary.
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10
Divide the shrimp mixture evenly between 4 to 6 small ceramic ramekins or traditional glass jars, pressing them down slightly so they are compact.
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11
Ensure there is enough butter in the pan to cover the shrimps. Pour the remaining spiced butter over the top of each ramekin until the shrimps are completely submerged and sealed.
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12
Place the ramekins in the refrigerator for at least 4 hours, or ideally overnight, to allow the butter to set firmly and the flavors to develop.
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13
Remove the shrimps from the fridge about 15-20 minutes before serving. They should be slightly softened but still hold their shape.
💡 Chef's Tips
Use authentic Morecambe Bay brown shrimps if possible; their tiny size and sweet flavor are incomparable to larger prawns. Clarifying the butter is essential; the removal of milk solids prevents the dish from spoiling and gives it a beautiful translucent finish. Do not skip the mace—it is the signature flavor of a true British potted shrimp. If the butter top isn't perfectly smooth, you can briefly run a blowtorch or a hot palette knife over the surface for a professional look. Always store these in the coldest part of the fridge; they will keep for up to 3 days if the butter seal remains unbroken.
🍽️ Serving Suggestions
Serve with warm, thick-cut wholemeal or granary toast to melt the spiced butter upon contact. Accompany with a side of crisp cucumber ribbons lightly dressed in white wine vinegar. A chilled glass of Chablis or a crisp English sparkling wine cuts through the richness of the butter perfectly. Provide plenty of lemon wedges for squeezing over the shrimps to brighten the deep spice notes. For a traditional touch, serve in individual vintage ceramic pots with a small wooden spreader.