Potted Shrimp with Brown Butter and Toast
Why this recipe works
- Nutty, spiced butter: Browning the butter adds depth before the lemon, mace, cayenne and pepper bring brightness and gentle warmth.
- Short active time: The prawns only need brief warming, with most of the total time spent chilling the ramekins until set.
- Easy to serve: Once chilled, the potted prawns can be served straight from the ramekins with toast for spreading and dipping.
Get the most out of this recipe
Timing notes
- Chill until fully set: The butter needs time to firm around the prawns, so do not rush the chilling step.
- Soften briefly if needed: For easier spreading, let the ramekins stand briefly at room temperature before serving, without leaving them out for too long.
- Serve cold: This dish is designed to be eaten chilled or just slightly softened, not hot.
Ingredient notes
- Use small peeled prawns: Small prawns distribute neatly through the butter and are easier to spoon onto toast than larger pieces.
- Mace is traditional in style: Ground mace gives the butter a warm, aromatic flavour that suits the richness of the seafood.
- Lemon keeps it balanced: Lemon zest and juice cut through the butter, so taste the seasoned butter before potting and adjust carefully.
Common mistakes
- Do not overbrown the butter: Remove it from the heat as soon as it smells nutty and the milk solids are deep golden, as it can quickly turn bitter.
- Warm the prawns gently: Use low heat and avoid boiling the butter hard, which can make the prawns tough.
- Keep the butter clear: Aggressive boiling can cloud or emulsify the butter rather than leaving a clean, set coating.
Make-ahead tips
- Make ahead for easy serving: The ramekins can be prepared in advance and kept covered in the fridge until needed.
- Best within a couple of days: For the freshest flavour and texture, serve within the stated refrigerated storage time.
- Keep chilled when moving: If taking the ramekins elsewhere, keep them cold and covered until serving.
Equipment you'll need
Ingredients
Instructions
- Set out 4 ramekins. Finely zest the lemon, then squeeze 1 tbsp of juice.
- Melt the butter in a small saucepan over a medium heat and cook, swirling often, for 4 to 6 minutes until it smells nutty and the milk solids are deep golden. Take off the heat immediately so it does not burn.
- Stir the lemon zest, lemon juice, ground mace, fine sea salt, black pepper and cayenne pepper into the browned butter. Return to a low heat.
- Add the prawns and warm gently for 2 to 3 minutes, stirring, until they are just heated through. Do not let the butter boil hard.
- Spoon the prawns into the ramekins, then pour over enough butter to cover. Chill for at least 25 minutes, or until the butter is set.
- Toast the crusty white bread until golden. Serve the potted prawns straight from the fridge with the toast for spreading and dipping.
Recipe notes
Tips
- Keep the heat low when warming the prawns so they stay tender and the butter stays clear rather than emulsifying.
- If you are serving to anyone who is pregnant, elderly, or immunocompromised, make sure the prawns are fully cooked and piping hot before potting.
Substitutions
- Replace crusty white bread with brioche bread for a richer toast.
- Replace cayenne pepper with smoked paprika for a gentler heat and a subtle smokiness.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge. Serve chilled, or let stand at room temperature for 10 minutes to soften slightly before serving; do not leave out for longer than 1 hour.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Crustaceans Gluten Milk Wheat
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