British Potted Shrimp is a classic British recipe that is still amazingly popular. The mix of shrimp with the hit of cayenne pepper works so well together. It can be treated like a spread or pate. Sealing the top of the pot with melted butter means you can make Making it in advance. This means it should last longer but in my house it never does. As soon as the husband and children discover I’ve made some it vanishes.

British Potted Shrimp

Used like a pate, this is a smooth shrimp paste.

4.83 from 41 votes

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Course: Canapes, Starter

Cuisine: British

Keyword: Bread, Dips/Spreads, Fruit, Pate, Seafood, Shrimp

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 135kcal

Ingredients

1/2 lb butter
1/2 lb cooked shrimp peeled and chopped
1 tsp Cayenne pepper add to taste
1 sprig dill to garnish
6 slices white bread toasted if desired, crackers, or melba toast
1 large Lemon cut into wedges
Salt

Instructions

Heat 1/2 of the butter in a saucepan over moderate heat, skimming off and discarding the foam as it rises to the top.
1/2 lb butter
Add the shrimp, salt, pepper and optional cayenne and heat without boiling.
1/2 lb cooked shrimp, Salt, 1 tsp Cayenne pepper
Spoon the mixture into 4 ramekins.
Melt the remaining butter, skimming off and discarding the foam as it rises to the top, and spoon over the shrimp, leaving the sediment behind.
Cool until the other 1/2 of the butter is almost set and place a small sprig of dill on the surface of the butter.
1 sprig dill
Chill in the refrigerator and let sit at room temperature for at least 30 minutes before serving.
Serve with bread or toast points and lemon wedges.
6 slices white bread

Nutrition

British Potted Shrimp