Boil British Dairy Europe Pate Seafood Shrimp

British Potted Shrimp

British Potted Shrimp - TheRecipe.Website
Written by Bobthefoodie
British Potted Shrimp - TheRecipe.Website

British Potted Shrimp

Used like a pate, this is a smooth shrimp paste.
4.83 from 41 votes
Print Facebook Pinterest Twitter Add to Collection
Course: Canapes, Starter
Cuisine: British
Keyword: Bread, Dips/Spreads, Fruit, Pate, Seafood, Shrimp
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 135kcal



  • Heat half the butter in a saucepan over moderate heat, skimming off and discarding the foam as it rises to the top.
  • Add the shrimp, salt, pepper, mace, and optional cayenne and heat without boiling.
  • 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 butter is almost set and place a small sprig of dill on the surface of the butter.
  • 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.


Sodium: 277mg | Sugar: 2g | Fiber: 1g | Cholesterol: 110mg | Calories: 135kcal | Fat: 1g | Protein: 14g | Carbohydrates: 15g