Potted shrimp, I think this dish has been around forever! You’d see it on every pub menu up and down the land, then for some reason it disappeared for a while, and now I’m happy to say that it’s making a comeback!! Done well the humble potted shrimp is a beautiful delicious thing


500g of cooked brown shrimp

A good squeeze of lemon

Good pinch of grated lemon zest

2 pinches of cayenne pepper

A pinch of ground mace

A good pinch of nutmeg

250g of butter


Melt 3/4 of the butter and add the cayenne pepper, nutmeg, mace and lemon zest

In a bowl mix the shrimp with a good squeeze of lemon and two pinches of salt

Now mix the shrimp with the melted butter, carefully spoon the shrimp into suitable dishes or ramekins

Place in the fridge to set

Melt the remaining butter and tip over the shrimp and leave to set

Serve with crusty bread or warm toast, great as a snack or starter

I’ve taken to warming them completely through and using as an accompaniment to my fish dishes


Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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