Potted shrimp with mace butter
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Inhabiting the shores of north Norfolk and Morecambe Bay, brown shrimp are a true British delicacy. However, don't be fooled by its dainty size – brown shrimp are packed with flavour. Josh Eggleton shares his potted shrimp recipe, spiced with delicate ground mace and fiery cayenne pepper.
First published in 2016
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Ingredients
Metric
Imperial
Potted shrimp
- 250g of brown shrimp, cooked and peeled
- 250g of clarified butter
- 3 shallots, finely diced
- 2 garlic cloves, minced
- 1 tsp ground mace
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- flaky sea salt
- 1 tbsp of rapeseed oil
To serve
- 4 slices of sourdough bread, toasted
SAVE RECIPE
Method
1
Heat the oil in a saucepan over a medium heat. Sauté the shallots and garlic for 1 minute, then add the spices and cook for a further 3 minutes
- 3 shallots, finely diced
- 2 garlic cloves, minced
- 1 tsp ground mace
- 1/4 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tbsp of rapeseed oil
2
Add the butter and season well with salt. Remove the pan from the heat and stir in the brown shrimp – they should be just warm
- 250g of clarified butter
- 250g of brown shrimp, cooked and peeled
- flaky sea salt
3
Divide the shrimp between 4 ramekins and serve with toasted sourdough bread
- 4 slices of sourdough bread, toasted
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