Potted Shrimp on Sourdough
Why this recipe works
- Gently spiced butter: Mace and cayenne bloom in the butter, giving the prawns warmth and depth without overpowering their delicate flavour.
- Rich meets crisp: The chilled buttery shrimp softens against hot, crisp sourdough, creating the contrast that makes the dish satisfying.
- Easy to prepare ahead: The potted shrimp needs chilling time to set, so it can be made in advance and finished quickly with fresh toast and lemon.
Get the most out of this recipe
Timing notes
- Allow time to set: Chill the shrimp until the butter is firm enough to hold together; a shallow dish helps it cool more evenly.
- Soften before serving: If the butter is very firm from the fridge, let it stand briefly at room temperature so it is easier to spoon onto toast.
- Toast at the last minute: Keep the potted shrimp chilled, but toast the sourdough just before serving for the best crisp texture.
Ingredient notes
- Use cooked prawns: The recipe is designed for peeled, cooked prawns, which only need gentle warming in the butter rather than further cooking.
- Mace is the signature spice: Ground mace gives potted shrimp its recognisable warm, aromatic flavour; cayenne adds background heat rather than sharp spice.
- Balance with lemon: Lemon zest and juice cut through the butter, while extra wedges at the table let each serving be brightened to taste.
Texture tips
- Keep the heat gentle: Warm the prawns over low heat only until heated through; aggressive heat can make them tight and rubbery.
- For a neater set: Smooth the surface so the butter covers the prawns, then chill until fully set before spooning or spreading.
Serving ideas
- Serve with something sharp: Cornichons, pickled cucumber or a simple dressed salad work well alongside the rich buttered prawns.
- Make canapé-style portions: Use small slices of baguette instead of sourdough for a more compact party-style serving.
- Finish simply: A little extra parsley and a squeeze of lemon are enough to keep the dish fresh without masking the seafood.
Equipment you'll need
Ingredients
Potted shrimp
To serve
Instructions
- Melt the butter in a small saucepan over a low heat. Stir in the mace, cayenne, salt and pepper, then let it warm gently for 1 minute so the spices bloom without browning.
- Finely chop the parsley. Zest the lemon, then cut it in half and squeeze the juice; cut any remaining lemon into wedges for serving.
- Add the prawns to the spiced butter and warm very gently for 2 to 3 minutes, stirring, just until the prawns are heated through. Take off the heat and stir in the lemon zest, 1 tbsp lemon juice, and most of the parsley, reserving a little parsley to finish.
- Spoon the prawns and butter into a small bowl and smooth the top so the butter covers the prawns. Chill until set, about 45 to 60 minutes.
- Toast the sourdough bread until crisp and golden. Spoon the potted shrimp over the toast, scatter over the reserved parsley, and serve with the lemon wedges for squeezing.
Recipe notes
Tips
- Keep the heat low when warming the prawns so the butter stays sweet and the prawns do not turn rubbery.
- If you want a firmer set, chill the potted shrimp in a shallow dish so it cools quickly and evenly.
- Seafood safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use properly cooked prawns and keep the potted shrimp well chilled.
Substitutions
- Replace Sourdough bread with Baguette for smaller, canapé-style toasts.
- Replace Fresh parsley with Fresh dill for a more aromatic, seaside flavour.
Storage
- Refrigerate up to 2 days
- Store the potted shrimp covered in the fridge. Toast the sourdough just before serving; if the butter has set very firm, let the potted shrimp sit at room temperature for 5 minutes so it is easier to spoon.
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Recipe overview
- Servings: 2 servings
- Total time: 1h 15min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Crustaceans Gluten Milk Wheat
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