The Art Of Hot Potted Shrimp: A Classic Comfort Food

Potted shrimp is a traditional British dish that can be traced back to childhood, to your grandparents' table or a seat by the fire. It is a refined classic and the perfect antidote to summertime yearnings for Mediterranean-style seafood. The practice of 'potting' meat and fish evolved as a way of extending the shelf life of food before the invention of the refrigerator. Today, it is an easy and fuss-free dish that can be made a day in advance and served as a starter or alongside other dishes.

To make hot potted shrimp, you will need cooked and peeled shrimp, preferably brown shrimp, which is a British delicacy packed with flavour. You will also need butter, spices such as cayenne pepper, nutmeg, or mace, and lemon juice. The butter is melted and infused with spices, and then the shrimp is added and cooked gently. The mixture is then spooned into ramekins and chilled until set. Before serving, the potted shrimp can be heated in the oven and served with hot toast.

How to clarify butter

Clarified butter is an essential ingredient in many recipes, including pastries and dishes that require high-heat cooking. It is butter with the milk solids and water removed, leaving pure butterfat, which has a rich, buttery flavour and a higher smoke point. This means it can be used for pan-frying and pan-searing without burning.

The best type of butter to clarify is European-style or cultured butter, as it has a superior flavour and clarifies more easily than standard butter. The milk solids settle more easily, making them simpler to separate from the butterfat.

To clarify butter, follow these steps:

• Place your chosen butter in a medium-sized saucepan and melt over a low heat. Do not stir the butter or move the pan. This process should be done slowly and may take up to 20 minutes.
• For European or cultured butter: once melted, carefully pour the butterfat into a heat-proof container, being careful to stop once you reach the milk solids at the bottom of the pan. Set aside the milk solids for another use or discard them.
• For standard butter: skim the foamy milk solids from the surface of the melted butter using a spoon, cleaning the spoon between scoops. Repeat until all the solids are removed, then pour the butterfat into a heat-proof container.
• An alternative method for standard butter is the 'Chill and Rinse' method. Pour the melted butter (both butterfat and milk solids) into a heat-proof bowl and refrigerate until solid. Run hot water over the bottom of the bowl to loosen the solid butter and quickly rinse away the milk solids.
• You can also use a strainer, such as a coffee filter or fine mesh strainer, to separate the milk solids from the butterfat.

Clarified butter has a long shelf life and can be stored at room temperature in a cool, dark place for several months, or in the refrigerator for up to a year.

How to prepare shrimp

When preparing shrimp, it is important to start with fresh shrimp. Most shrimp are frozen soon after being caught, so it is best to buy frozen shrimp from the freezer aisle of the supermarket. Check the labels for any additives – “shrimp” should be the only ingredient listed. Frozen shrimp are often fresher than the shrimp sold in the seafood counter, as they are flash-frozen and generally remain frozen until they are purchased.

Once you have your shrimp, you will need to thaw them. To do this, take the shrimp out of its package and put it in a bowl or colander in the sink. Run cold water over them for about 5 minutes, tossing the shrimp occasionally to ensure they are all exposed to the water. The shrimp are ready when they are soft, easily bendable, and slightly translucent. Pat them dry with a paper towel.

Next, you will need to peel and devein the shrimp. To peel, open the shell lengthwise down the body on its belly side (the inside curve). Pinch and pull the shell with your fingers; no tools are needed. Starting at the head end, peel back the shell. You can then gently pinch off the tail to remove it, or leave the tail intact for a more upscale presentation.

To devein the shrimp, use a sharp knife to make a shallow slit next to the dark intestinal vein that runs down the back of the shrimp. Use the tip of the knife to locate and lift out the vein. Rinse the shrimp under cold running water to eliminate any residue.

Now your shrimp are ready to be cooked! You can cook them in a variety of ways, including boiling, broiling, sautéing, or grilling.

How to cook shrimp

Step 1: Prepare the shrimp

Peel and devein the shrimp. You can buy peeled and deveined shrimp from the store, but this can weaken their flavour. If you want to clean them yourself, use a cleaver knife to finely chop them. Avoid using a food processor, as this will affect the texture.

Step 2: Cook the shrimp

Place the shrimp in a pan of boiling salted water for one minute. You can also cook the shrimp by simmering them in a pan with butter and spices for five minutes, or by infusing the butter with spices and allowing it to cool before stirring in the shrimp.

Step 3: Prepare the butter

Melt butter in a small saucepan over low heat. You can also gently heat the butter in a pan until it simmers, and then strain it through muslin or kitchen roll into a jug.

Step 4: Combine the shrimp and butter

Add the shrimp to the melted butter and stir to combine. You can also divide the shrimp between ramekins and pour the butter over them, or press the shrimp into the dish with a spoon before pouring the butter on top.

Step 5: Add spices

To add extra flavour, you can include spices such as cayenne pepper, nutmeg, mace, bay leaves, or white pepper. You can also add a tinned anchovy fillet, Gentleman's Relish, or anchovy paste to the butter for a depth of flavour.

Step 6: Chill the shrimp

Place the shrimp and butter mixture in the fridge to chill for at least one hour or overnight.

Step 7: Serve the shrimp

Remove the shrimp from the fridge 20 minutes before serving. Potted shrimp is best served on hot toast, such as sourdough or ciabatta, with wedges of lemon on the side.

How to layer the ramekins

To layer the ramekins for hot potted shrimp, follow these steps:

First, melt the butter in a small saucepan over low heat. You will need 100g of unsalted butter for this recipe. Once melted, add your desired spices. You can use a pinch of cayenne pepper and nutmeg, or get creative with other spices like mace, bay leaf, or white pepper.

Next, add the cooked and peeled shrimp to the pan. You will need 250-350g of shrimp, and you can use North Atlantic prawns, brown shrimp, or rock pool prawns. Stir everything together and season to taste.

Using a large slotted spoon, remove the shrimp from the pan and press them into your ramekins. Pack the shrimp in tightly and smoothly. Allow the shrimp to cool in the ramekins, then chill for about 10-15 minutes or until set.

Once the shrimp are set, it's time to add the butter layer. Reheat the leftover butter in the saucepan if needed to melt it. Pour the melted butter over the shrimp in the ramekins, making sure to cover them completely. You can return the ramekins to the fridge to set further if needed.

Before serving, remove the potted shrimp from the fridge about 20 minutes beforehand. Serve with hot, toasted bread, such as ciabatta or sourdough, and enjoy your delicious and beautifully layered hot potted shrimp!

How to serve potted shrimp

Potted shrimp is a classic British dish that can be served as a starter or light lunch and is perfect for picnics, cold collations, and jubilee teas. Here is a guide on how to serve this delicious and traditional seafood treat:

Preparation

Potted shrimp is best made a day in advance and left in the fridge overnight. This allows the flavours to develop and the butter to set, creating a delicious, creamy texture.

Serving Options

• Toast: Potted shrimp can be served on hot toast, such as sourdough or ciabatta. Spread the potted shrimp onto the toast, ensuring each piece has a generous amount.
• Sandwiches: For a picnic, you can make open sandwiches. Simply spread the potted shrimp onto slices of bread and enjoy!
• Sides: Serve with a wedge of lemon and a side of salad.
• Crackers: For a more modern twist, serve the potted shrimp with crackers or crispbreads.
• Part of a Platter: Include the potted shrimp as part of a seafood platter or charcuterie board.

Storage and Reheating

Potted shrimp can be stored in the fridge for up to two days. If you wish to keep it for longer, it can be frozen for up to two months. Simply wrap it tightly in cling film and allow it to defrost overnight in the fridge before serving.

Enjoy your potted shrimp!

Frequently asked questions