Potted shrimp

Tom Parker Bowles' make-ahead starter encapsulates age-old elegance
By Tom Parker Bowles
Potted shrimp
  • Rating:
  • Serves: 6
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus chilling time
  • Effort: easy


  • 170 g unsalted butter
  • 1 tsp ground black pepper
  • 1/2 tsp ground mace
  • 1/2 tsp ground cayenne pepper
  • 1 small bay leaf
  • 450 g peeled brown shrimps
  • brown bread, to serve
  • 3 lemons, cut into wedges


1. In a saucepan melt the butter then add the ground black pepper, mace, cayenne pepper and bay leaf. Throw in the shrimps and stir to coat. Cook for a couple of minutes until brown, then remove from the heat and cool until it is just warm. Remove the bay leaf.

2. Put the shrimp mixture into 6 ramekins and season with a little salt. Put the mixture into the fridge and chill until set.

4. Griddle brown bread until toasted and serve warm with the potted shrimp and a wedge of lemon.

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