Coastal Comfort Potted Shrimp


Potted shrimps are a traditional British dish, set in butter, served in a small pot or ‘Kilner’ jar and enjoyed with bread. As we have been forced to take a step back in time due to the events of the past couple of months, I have been thinking more and more about dishes that have become part of the British culinary narrative. Many classics, such as pies, smoked meats, pickles and indeed the potted shrimp are all a product of resourcefulness and the inventiveness of people in the past to extend produce seasonality, availability with these simple preserving methods. This traditional recipe has been kindly forwarded to us by Frontline co founder and will surely make your way into your entertainment repertoire. It is truly tasty, delicious and a brilliant example of a coastal comfort classic.


  • 250g of brown Morecambe Bay shrimp cooked and peeled,  
  • 3 shallots finely diced
  • 2 cloves of garlic, minced
  • 1 tsp ground mace, nutmeg or allspice 
  • 1/4 tsp cayenne pepper 
  • Pinch of paprika
  • Salt to taste
  • A tbsp of oil rapeseed or olive
  • 250g of butter clarified, butter that’s been gently simmered to remove its water content, then strained to remove the browned milk solids, creates a more stable cooking fat. Google that first, if you are unsure, trust me it is simple!


Heat oil and sauté the shallots & garlic for about a minute, then throw in the 3 spices for 3 more minutes, then add the butter and season, turn off the heat and throw in the brown shrimp make sure they are warm otherwise they will be hardening the butter. Share the shrimp into little pots, glasses or ramekins (4) in a layer and then fill with the butter, let set, cover and refrigerate for 15min.
Serve with a toasted Irish soda, honey rye or toasted Pita, cut the pita into triangles, on a baking tray sprinkle with paprika, salt and olive oil and toast in the oven. These little shards help you extract every morsel out of your little pots!