Potted Shrimp Morrisons Style: A Simple Homemade Recipe

Potted shrimp is a classic British seafood spread: small cooked shrimp are gently warmed in seasoned butter, then chilled until the butter sets. This Morrisons-style homemade version takes inspiration from the ready-made potted shrimp sold in UK supermarkets, with a mild spice, lemon and nutmeg; it is served cold with toast rather than eaten as a hot stew.

Ingredients

8 oz (225 g) peeled, cooked small shrimp, thawed if frozen and patted very dry
¾ cup (170 g) unsalted butter, divided
¼ tsp ground mace (or ground nutmeg)
⅛ tsp ground cayenne pepper, or to taste
¼ tsp fine salt, plus more to taste
⅛ tsp freshly ground black pepper
1 tsp (5 ml) lemon juice
1 tsp finely grated lemon zest
2 tbsp (8 g) finely chopped fresh parsley, optional
4 slices (about 4 oz/115 g) crusty bread, to serve

Instructions

Prepare the shrimp. If using frozen cooked shrimp, thaw them overnight in the refrigerator or under cold running water in a sealed bag. Drain well and pat thoroughly dry with paper towels. Check that they are peeled and remove any remaining tails. Chop larger shrimp roughly; leave very small shrimp whole.
Melt the butter gently. Put ½ cup (113 g) of the butter in a small saucepan over low heat. Stir in the mace, cayenne, salt and black pepper. Warm just until melted and fragrant, about 1–2 minutes; do not brown or fry the spices.
Season the shrimp. Remove the pan from the heat. Fold in the shrimp, lemon juice, lemon zest and parsley, if using. Taste a shrimp and adjust the salt, pepper or cayenne. The mix should be buttery and lightly spiced, not sharply hot or dominated by lemon.
Pack and cover. Spoon the shrimp mixture into a clean, shallow 1½-cup (about 350 ml) serving dish or four small ramekins. Press down lightly to remove large gaps, but do not mash the shrimp. Melt the remaining ¼ cup (57 g) butter and pour it evenly over the top to make a thin seal.
Chill until set. Let the dish cool briefly, then cover and refrigerate promptly. Chill for at least 2 hours, until the butter is firm. Keep it refrigerated while serving; take it out only shortly before eating so the butter softens enough to spread.
Serve. Toast the bread and allow it to cool slightly, or serve it warm alongside the chilled shrimp. Spoon the shrimp and its butter onto the toast. The shrimp are already cooked, so this recipe only warms them briefly in butter rather than cooking them again.

Tips

Dry the shrimp well. Excess water can make the butter seal cloudy or loose and can dilute the seasoning. After thawing, blot them carefully and drain any liquid before measuring.
Keep the heat low. Butter can separate or brown if overheated, while cooked shrimp may turn tough if simmered. Take the pan off the heat before folding in the shrimp.
Choose a sensible substitute for mace. Mace is the traditional warm spice in many British versions. Ground nutmeg is the easiest substitute and gives a similar aroma, though it tastes a little sweeter and more familiar. Use it sparingly.
Be cautious with salt. Cooked shrimp can already be salted, especially if they were brined or packed in salted water. Taste before adding more, and use unsalted butter so the seasoning stays controllable.

Serving Suggestions

Serve potted shrimp as a starter, a light lunch or part of a cold buffet. Toasted sourdough, thin slices of brown bread, melba toast or plain crackers all work well; a little butter-softened shrimp goes a long way. Add lemon wedges, sliced cucumber or a crisp green salad to cut through the richness. For a British-style spread, offer it alongside pickled onions or cornichons, but keep strongly flavoured accompaniments on the side so they do not overpower the delicate shrimp.

For a more substantial meal, serve the pot with boiled new potatoes and salad. Use a small spoon to lift out the shrimp with some of the set butter, rather than scraping only the top layer. If the butter is too firm to spread, let the serving dish stand at room temperature for about 10 minutes; do not leave it out for an extended period.

Variations

More lemony: Add another ½ tsp lemon zest, but avoid adding much extra juice because liquid can loosen the mixture. Herby: Replace the parsley with 1 tbsp (3 g) finely chopped chives or a small amount of dill. These are modern additions and shift the flavour away from the classic butter-and-mace profile.

Gentler spice: Omit the cayenne for a mild version, or use a pinch of white pepper instead of black pepper for a less noticeable fleck. Richer top: Clarified butter can be used for the sealing layer; it sets neatly but has a cleaner, less creamy flavour than ordinary butter. Do not replace all the butter with oil, as it will not set into the familiar chilled topping.

Storage and Reheating

Keep potted shrimp covered in the refrigerator at 40°F (4°C) or colder, and refrigerate within 2 hours of preparation. Use it within 2 days for best quality, following any earlier use-by date on the shrimp package. Although cooked seafood leftovers are often described as keeping 3–4 days, this butter-packed dish is best eaten sooner; discard it if it has been left out for more than 2 hours, or 1 hour in temperatures above 90°F (32°C). Do not treat the butter layer as a shelf-stable seal.

This is meant to be served chilled and should not be reheated in its serving dish. If you want warm shrimp, remove only the portion you plan to eat and warm it gently in a saucepan until hot throughout; leftovers reheated for serving should reach 165°F (74°C). Reheating will melt the butter and change the set texture. Do not refreeze shrimp that were thawed and sold as previously frozen unless the package or supplier confirms they are safe to refreeze.

Frequently Asked Questions

Is this the exact Morrisons recipe?
This is a homemade Morrisons-style recipe, not a claim to reproduce a retailer’s proprietary recipe. Packaged versions and regional recipes can differ in spice, butter content and texture, so check the product label if you are trying to match a particular pot.

Can I use frozen shrimp?
Yes. Use peeled, cooked frozen shrimp, thaw them safely in the refrigerator or in a sealed bag under cold running water, then drain and pat them dry. Do not put frozen shrimp straight into the butter, since the melting ice will water down the mixture.

Can I use raw shrimp?
Cook raw shrimp separately before making the pot; do not rely on the brief warming in butter to cook them safely. Cook fish and shellfish to the USDA FSIS safe minimum internal temperature of 145°F (63°C), checked with a food thermometer. Cool the cooked shrimp promptly, then continue with the recipe.

Why has my butter not set?
It may need more chilling time, or the dish may be too deep or warm. Refrigerate it longer in a shallow dish. If there is liquid from the shrimp, carefully drain it before packing; added water can interfere with a firm, neat layer.

Can I make it ahead?
Yes. Prepare it up to a day ahead, cover and refrigerate, then serve straight from the refrigerator after a brief 10-minute softening period. Keep it cold during transport and return leftovers to the refrigerator promptly.

Can I freeze potted shrimp?
Freezing is not recommended: thawed shrimp and butter can separate and become watery or grainy. Make a smaller batch instead, and keep it refrigerated for the short storage period above.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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