cook for crowds
Eat | Drink | Enjoy

Potted Shrimp

Potted Shrimp

follow us:

Potted Shrimp
18th February, 2018

For something that is so simple to make and takes very little time; Potted Shrimp always packs a punch. I’ve included an anchovy in this recipe to bolster the flavour but you can leave it out if you wish

I recommend serving this with a varied selection of toasted breads and maybe some lightly pickled cucumber or beetroot


  • 250g unsalted butter
  • 2 Tbsp lemon juice
  • 1/4 tsp Cayenne pepper
  • Grated Nutmeg
  • 1 anchovy fillet, minced
  • 350g cooked and peeled prawns (defrosted if frozen)


    In a saucepan, melt the butter over a low heat and then add in the lemon juice, cayenne, nutmeg and anchovy fillet and give a good stir. Pop in the prawns, stir again and let them warm through

    Take the pan off the heat and with a slotted spoon transfer the prawns into some ramekins. The prawns should come about three quarters the way up the ramekin

    Spoon the butter mixture over the prawns until covered

    Cover the prawn and butter filled ramekins in cling film and transfer to the fridge to set

    About 30 minutes before service, remove the ramekins from the fridge to allow the butter to soften slightly

    Serve with toast