Tom Parker Bowles' potted shrimps

To prevent the butter being hard and tasteless, allow the chill to go off the potted shrimps before serving

Ingredients (Serves 6)

  • 175g/6oz unsalted butter
  • 1 tsp ground black pepper
  • 1/2 tsp ground mace
  • 1/2 tsp ground cayenne pepper
  • 1 small bay leaf
  • 450g/1lb peeled brown shrimps
  • Salt
  • Brown bread to serve
  • Sprigs of fresh dill to garnish
  • 1 unwaxed lemon cut into six wedges

Melt the butter in a pan. Stir in the ground black pepper, mace, cayenne pepper and bay leaf, then allow to cool until just warm. Remove the bay leaf.

Divide the shrimps between 6 ramekins. Cover with the spiced butter and a little salt, then chill in the fridge until set.

Griddle the brown bread until toasted then serve warm with the potted shrimps, garnished with a sprig of dill and with a lemon wedge for squeezing over.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To send the comment, please type down the text in the captcha: