Frozen potted shrimps are a British-style seafood starter made by gently warming small brown shrimp with butter, mace and a little cayenne, then chilling them beneath a protective layer of seasoned butter. The dish is rich, easy to prepare ahead and traditionally served cold with toast; this version starts with frozen, cooked shrimp and keeps their delicate texture intact.
Ingredients
- 1 lb (450 g) frozen cooked brown shrimp or small cooked prawns, thawed and drained
- 8 tbsp (113 g) unsalted butter, divided
- 1 tbsp (15 ml) lemon juice
- ½ tsp (1 g) ground mace
- ¼ tsp (0.5 g) ground cayenne pepper, or less to taste
- ¼ tsp (1.5 g) fine salt, plus more to taste
- ⅛ tsp (0.3 g) freshly ground black pepper
- 4 lemon wedges, for serving (about 1 lemon)
- 8 slices (about 240 g) toasted bread, to serve
Instructions
- Thaw and drain the shrimp. If time allows, thaw them overnight in the refrigerator in a covered container. For a quicker method, put the sealed shrimp in cold water for about 30 minutes, changing the water once; do not thaw them on the counter. Drain well, then blot gently with paper towels. Excess water can make the butter layer separate and dilute the seasoning.
- Prepare the butter. Melt 6 tbsp (85 g) of the butter in a small saucepan over low heat. Stir in the mace, cayenne, salt and black pepper. Let the spices warm in the butter for about 1 minute without browning it. Remove the pan from the heat and stir in the lemon juice.
- Warm the shrimp gently. Add the drained shrimp and fold them through the seasoned butter until evenly coated. Return the pan to very low heat for 2–3 minutes, just until the shrimp are hot throughout, stirring carefully. These shrimp are already cooked, so avoid prolonged heating, which can make them tough. For food-safety guidance, USDA FSIS recommends reheating leftovers to 165°F (74°C); if reheating previously cooked shrimp, check the center with a food thermometer and heat to that temperature.
- Pack into dishes. Divide the shrimp and their butter among four small ramekins or one shallow serving dish, pressing lightly so there are no large air pockets. Smooth the surface. Melt the remaining 2 tbsp (28 g) butter over low heat and spoon it evenly over the shrimp to make a thin seal.
- Chill until firm. Let the dishes cool briefly at room temperature, but refrigerate them within 2 hours of cooking. Cover and chill for at least 2 hours, until the butter cap is set. Keep refrigerated until serving.
- Serve cold. Bring the ramekins out just before serving, and offer toasted bread and lemon wedges alongside. The butter should be set but spreadable; if it is very firm, leave it at room temperature for 5–10 minutes, keeping the total time outside the refrigerator within 2 hours.
Tips
- Choose the right shrimp. Traditional potted shrimp often uses tiny brown shrimp, also called North Sea shrimp, which can be difficult to find. Small cooked prawns are a practical substitute; larger ones can be chopped, though the finished texture will be less delicate.
- Drain thoroughly. Frozen shrimp can release considerable water as they thaw. Blotting them dry helps the seasoned butter cling and improves the chance of a neat butter seal.
- Keep the heat low. The goal is to warm the shrimp gently, not fry or brown them. If starting with cooked shrimp, use gentle heat and serve promptly after chilling rather than repeatedly warming and cooling the dish.
- Adjust spices in small amounts. Mace is traditional in many versions, but nutmeg can stand in at the same quantity for a slightly different, warmer flavor. Reduce or omit cayenne for a milder result.
Serving Suggestions
Serve potted shrimp as a starter or light lunch with thin slices of hot toast, crisp crackers or toasted sourdough. A simple green salad, sliced cucumber or radishes provides freshness alongside the buttery seafood. For a classic presentation, set out lemon wedges and let diners spread the shrimp and softened butter on toast. Because the dish is rich, modest portions work well as part of a larger meal.
Variations
Recipes differ by region and household: some use brown shrimp and mace, while others use small prawns, nutmeg or a little extra pepper. For a more pronounced citrus note, add up to ½ tsp (2.5 ml) finely grated lemon zest to the shrimp. A pinch of ground allspice can replace part of the mace, though it gives a stronger, more aromatic flavor. For a less rich version, reduce the butter mixed into the shrimp to 4 tbsp (57 g); keep enough melted butter for a thin top seal, or the surface may dry out. These changes affect the classic richness and seasoning, but not the basic method.
Storage and Reheating
Cover and refrigerate the potted shrimp as soon as they have cooled, and always within 2 hours of preparation. Keep them at 40°F (4°C) or colder and eat within 3–4 days; for best texture and flavor, serving within 2 days is preferable. Do not leave the dish at room temperature for longer than 2 hours, or 1 hour if the temperature is above 90°F (32°C). Freezing is possible for up to 1 month in a well-sealed freezer container, though thawing may make the butter and shrimp texture less smooth. Thaw in the refrigerator, not on the counter. This dish is intended to be served cold, so reheating is unnecessary; if you do reheat a portion, warm it only once and heat leftovers to 165°F (74°C), checked with a food thermometer.
Frequently Asked Questions
Are frozen potted shrimps already cooked?
Yes. This recipe uses frozen, cooked shrimp, which are thawed and warmed briefly with seasoned butter. Check the package before buying; raw shrimp need a different cooking method and must be cooked through before chilling.
Can I make potted shrimp ahead?
Yes. Make it up to 2 days ahead, cover the ramekins and keep them refrigerated. Chilling for at least 2 hours is important so the butter cap sets and the flavors settle.
Can I use prawns instead of brown shrimp?
Yes. Use small cooked prawns in the same weight. If they are large, chop them into bite-size pieces so they are easy to spread on toast. The flavor will be a little sweeter and the texture less fine than with tiny brown shrimp.
What can I use instead of mace?
Use ground nutmeg in the same quantity. It has a warmer, more familiar flavor and is a convenient substitute, although mace gives many traditional versions their distinctive aromatic note.
Why has the butter layer separated?
Water left on the shrimp is a common cause, as is heating the butter too fiercely. Drain and blot the shrimp well, melt butter gently and use only a thin layer over the packed shrimp. A slight separation does not necessarily mean the dish is unsafe, but keep it chilled and follow the storage limits above.
How do I know when cooked shrimp are reheated safely?
If reheating previously cooked shrimp, check the center of a representative portion with a food thermometer. USDA FSIS advises that leftovers reach 165°F (74°C). Warm gently and avoid repeated reheating, which can toughen the shrimp.
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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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