Potted shrimp is a traditional British dish of small brown shrimp gently warmed with butter and spices, then chilled until the butter sets. Serve it cool or at room temperature with toast; the rich, savory spread is simple to make and keeps well for a few days in the refrigerator.
Ingredients
- 8 oz (225 g) cooked, peeled small shrimp, preferably brown shrimp
- ½ cup (113 g) unsalted butter, divided
- ¼ tsp ground mace
- ¼ tsp ground cayenne pepper
- ¼ tsp freshly grated nutmeg
- ½ tsp fine salt, or to taste
- ¼ tsp freshly ground black pepper
- 1 tsp (5 ml) lemon juice
- 4 slices (about 6 oz / 170 g) crusty bread, for serving
Instructions
- Pat the cooked shrimp dry with paper towels and check that they are fully peeled. If using larger cooked shrimp, chop them into small pieces so they fit neatly into the serving dishes. Keep the shrimp refrigerated while you prepare the butter.
- Melt 6 tablespoons (85 g) of the butter in a small saucepan over low heat. Stir in the mace, cayenne, nutmeg, salt and black pepper. Warm for about 1 minute, stirring, until fragrant. Do not let the butter brown or bubble vigorously.
- Add the shrimp and lemon juice. Stir gently over low heat for 2 to 3 minutes, just until the shrimp are warmed through and coated in the seasoned butter. The shrimp are already cooked, so avoid prolonged heating, which can make them tough. If using raw shrimp instead, cook until opaque and a food thermometer reads 145°F (63°C); this is the USDA FSIS safe minimum temperature for fish and shellfish.
- Spoon the shrimp and spiced butter into four small ramekins or one shallow serving dish, pressing lightly to make an even layer. Leave a little room at the top. Melt the remaining 2 tablespoons (28 g) butter and pour a thin layer over each portion to help cover the shrimp.
- Let the dishes cool briefly, then cover and refrigerate for at least 2 hours, until the butter is firm. Refrigerate within 2 hours of cooking; do not leave the shrimp out to cool for an extended period.
- Take the potted shrimp from the refrigerator 15 to 20 minutes before serving so the butter softens slightly. Serve with toast. This is a chilled spread, not a dish that needs reheating for serving.
Tips
- Choose small shrimp when possible. Traditional British potted shrimp often use tiny brown shrimp, which give the spread its characteristic delicate texture. If they are unavailable, use peeled, cooked small shrimp; chopped larger shrimp work too, though the result will be chunkier.
- Use unsalted butter. Salt levels vary among cooked shrimp, so unsalted butter makes seasoning easier to control. Taste the warm mixture before dividing it into dishes, and add salt sparingly.
- Keep the heat gentle. Butter can separate or brown if overheated, and shrimp turn firm when cooked too long. Warm only until the shrimp are hot, then transfer them promptly to the serving dishes.
- Cover the surface. The final butter layer helps limit air exposure and keeps the shrimp moist. It is not a preservation method, so the dish still needs refrigeration and should be eaten within the storage window below.
Serving Suggestions
Serve potted shrimp with thin slices of toasted sourdough, brown bread or another sturdy crusty loaf. The toast should be warm and crisp, making a useful contrast to the cool, buttery shrimp. Offer lemon wedges, watercress or a few crisp radishes alongside if you want a fresher counterpoint. Potted shrimp also works as a small starter or part of a cold lunch spread, with bread kept separate until serving.
For a party, set out the ramekin on a chilled platter and provide a small spoon or butter knife. Keep it refrigerated until close to serving time, and avoid leaving it at room temperature for more than 2 hours in total (or 1 hour when the room is above 90°F / 32°C).
Variations
Mace, nutmeg and cayenne are common seasonings, but their proportions vary between recipes. For a milder spread, omit the cayenne or reduce it to a pinch. A small amount of finely grated lemon zest can brighten the mixture, while chopped parsley or chives add a fresh note; stir herbs in after taking the pan off the heat.
If ground mace is difficult to find, use an equal amount of nutmeg. Mace is the lacy outer covering of the nutmeg seed and has a warm, slightly more delicate flavor, so the substitution makes the seasoning a little more direct and nutmeg-forward. You can also replace some of the shrimp with cooked crab, but the finished dish will be sweeter and less traditionally flavored.
Storage and Reheating
Cover and refrigerate potted shrimp promptly, within 2 hours of cooking. Store it at 40°F (4°C) or colder and use it within 3 to 4 days; for best texture and flavor, serve it within 2 days. Do not store it at room temperature or treat the butter seal as a way to preserve it. Freezing is not recommended because thawing can make the butter grainy and the shrimp watery.
Serve chilled or let a portion stand for 15 to 20 minutes to soften before spreading. If you prefer it warm, reheat only the portion you plan to eat in a small saucepan over low heat, stirring gently until steaming hot. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer; avoid repeated reheating and discard any portion left out beyond the safe time limit.
Frequently Asked Questions
Can I make potted shrimp with frozen shrimp?
Yes. Thaw cooked frozen shrimp in the refrigerator, drain them well and pat dry before using. If starting with raw frozen shrimp, thaw safely in the refrigerator and cook until opaque and 145°F (63°C) before proceeding.
Do I need brown shrimp?
No. Brown shrimp are traditional and especially small, but any cooked, peeled small shrimp will work. Larger shrimp should be chopped so the mixture is easy to spoon and spread.
Can I prepare it ahead?
Yes. Make it up to 2 days ahead, cover the dishes and keep them refrigerated. Take out only the amount you expect to serve, and allow 15 to 20 minutes for the butter to soften slightly.
Why is my potted shrimp too firm?
It may be too cold straight from the refrigerator, or the shrimp may have been heated for too long. Let the serving portion soften briefly at room temperature; next time, warm the shrimp gently and stop as soon as they are heated through.
Can I use salted butter?
Yes, but reduce or omit the added salt and taste before chilling. Salted butter varies by brand, and cooked shrimp may already be seasoned.
Is potted shrimp served hot or cold?
It is usually served chilled or slightly softened at room temperature, with toast. A warm version is possible, but it is less typical; reheat leftovers safely and only once.
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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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