Non-VegetarianNorth West English cuisine Starters

Morecambe Bay Potted Shrimps

Name: Morecambe Bay Potted Shrimps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: North West English
Ingredients: 200 g cooked brown shrimps; 200 g Unsalted butter; 0.5 tsp ground mace; 0.25 tsp Ground nutmeg; 1 pinch Cayenne pepper; 0.25 tsp ground white pepper; 0.25 tsp sea salt; 1 tsp Fresh lemon juice; 1 leaf Bay leaf

Sweet, tender Morecambe Bay brown shrimps gently warmed in spiced clarified butter and set in ramekins for an iconic Lancashire starter.

🇬🇧United Kingdom· North West England

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 4
Difficulty: Easy
Calories: 420 kcal

Ingredients

0 of 9 gathered

Servings

200 g cooked brown shrimps — peeled, preferably Morecambe Bay
200 g Unsalted butter — cubed
½ tsp ground mace — traditional North West spicing
¼ tsp Ground nutmeg — freshly grated
1 pinch Cayenne pepper — for subtle warmth
¼ tsp ground white pepper — fine ground
¼ tsp sea salt — fine
1 tsp Fresh lemon juice — strained
1 leaf Bay leaf — fresh or dried

Equipment

•small saucepan
•fine sieve
•slotted spoon
•heatproof jug
•four small ramekins

Nutrition

Per serving, approximate

Calories: 420 kcal
fat: 42 g
carbs: 1 g
fibre: 0 g
protein: 11 g
calories: 420 kcal

Instructions

1
Melt the unsalted butter slowly in a small saucepan over low heat on the hob.
2
Skim off the white milk solids from the surface with a spoon to clarify the butter.
3
Pour the clear golden butterfat into a jug, leaving the milky residue behind in the pan.
4
Return three-quarters of the clarified butter to the saucepan over gentle heat.
5
Add the mace, nutmeg, cayenne pepper, white pepper, salt, and the bay leaf.
6
Stir the spices for one minute over low heat until aromatic.
7
Add the cooked brown shrimps and lemon juice to the spiced butter.
8
Warm gently for two minutes without letting the mixture boil.
9
Discard the bay leaf and divide the shrimps evenly between four small ramekins.
10
Press the shrimps level, then pour over the remaining clarified butter to create a complete seal.
11
Chill in the fridge for two hours until the butter sets firm.

Chef's tips

Take the ramekins out of the fridge fifteen minutes before serving so the spiced butter softens slightly. Always ensure the shrimps are fully submerged under the top layer of butter to keep them fresh.

Ingredient substitutions

cooked brown shrimps → small cooked cold-water prawns
ground mace → extra ground nutmeg with a pinch of allspice

Storage

Store covered in the fridge for up to four days as long as the butter seal remains unbroken.

Reheating

Do not reheat in a microwave; serve at cool room temperature or warm briefly under a low grill until the butter just melts.

Common mistakes to avoid

•Boiling the shrimps, which makes their delicate flesh rubbery.
•Leaving shrimps exposed above the butter line, which allows them to dry out.
•Using salted butter before clarifying, which makes the finished dish overly salty.

Serving suggestions

Serve at cool room temperature with warm triangles of toasted brown bread.Offer fresh lemon wedges and crisp pickled cucumber slices alongside.Gently warm the ramekin under a hot grill until the butter melts, then tip over hot toast.