Potted Shrimp on Toast
Why this recipe works
- Fragrant butter: Mace, cayenne, black pepper and lemon zest season the butter without overpowering the delicate shrimp.
- Soft-set texture: Chilling firms the butter around the shrimp, then the warmth of toast softens it into a rich spread.
- Classic method: Gently warming the shrimp in spiced butter preserves their sweetness and gives the dish its familiar potted finish.
Get the most out of this recipe
Timing notes
- Allow time to set: The ramekins need to chill until the butter firms, so factor in the setting time before serving.
- Soften slightly before eating: Let the pots sit briefly at room temperature so the butter spreads easily over the toast.
Ingredient notes
- Use brown shrimp if available: Brown shrimp are small, sweet and traditional for potted shrimp; their size helps them sit evenly in the butter.
- Mace gives the classic warmth: Ground mace adds a delicate, nutmeg-like fragrance that is characteristic of the dish.
- Finish with lemon: A squeeze of lemon just before serving cuts through the richness and brightens the shrimp.
Common mistakes
- Do not let the butter sizzle hard: Keep the heat low so the butter stays sweet and the spices do not scorch.
- Warm the shrimp gently: The shrimp only need heating through; prolonged cooking can make them less tender.
Serving ideas
- Serve with crisp leaves: A small salad of bitter or peppery leaves works well alongside the buttery toast.
- Pair with something bright: Dry cider, pale ale or a crisp white wine all suit the richness and gentle spice.
Equipment you'll need
Ingredients
Instructions
- Melt the butter in a small saucepan over a low heat. Stir in the mace, cayenne, salt and pepper, then finely zest in about half the lemon.
- Add the brown shrimp and warm gently for 2 to 3 minutes, stirring, until the shrimp are hot and the butter is fragrant. Do not let it sizzle hard or brown.
- Spoon the shrimp and spiced butter into 2 ramekins, pressing down lightly so the shrimp are evenly distributed. Chill until set, about 30 minutes.
- Toast the bread until golden. Spoon the potted shrimp over the toast and finish with a squeeze of the remaining lemon just before eating.
Recipe notes
Tips
- Keep the heat low when warming the shrimp so the butter stays sweet and the spices do not catch.
- For a neat finish, let the pots sit at room temperature for 5 minutes before serving so the butter softens slightly and spreads easily.
Substitutions
- Replace crusty white bread with brioche bread for a richer, softer toast.
- Replace ground mace with ground nutmeg for a similar warm spice note.
Storage
- Refrigerate up to 2 days
- Keep the potted shrimp covered in the fridge and serve chilled or slightly softened at room temperature. Toast the bread fresh just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Crustaceans Gluten Milk Wheat
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