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Potted Morecambe Bay Shrimps
Potted Morecambe Bay Shrimps is a traditional English recipe (from Lancashire) for a classic dish of cooked and peeled brown shrimp set in butter flavoured with mace, nutmeg and paprika. The full recipe is presented here and I hope you enjoy this classic English dish of: Potted Morecambe Bay Shrimps.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : British RecipesEnglish Recipes
Potted Morecambe Bay Shrimps: Classic British recipe for a classic method of preserving cooked shrimp (prawns) in spiced butter, served turned out onto a plate and garnished with salad.
Ingredients:
100g unsalted butter (for clarifying)
100g unsalted butter, softened
2 tsp
anchovy essence
1/4 tsp freshly-grated
nutmeg
1 blade of
mace
1 tsp paprika
200g Morecambe bay shrimps (brown shrimps), cooked and peeled
4 leaves of flat-leaf
parsley (or
coriander), to garnish
freshly-ground black pepper, to taste
Method:
Heat the butter you are going to clarify in a small pan over gentle until melted. Turn up the heat a little and allow most of the milk solids to burn off (but be careful that the butter itself does not burn). The butter is considered clarified when there are only a few brown bits in the base of the pan and the liquid is a clear golden colour.
Take off the heat and allow the butter to cool slightly. Pass through a fine-meshed sieve into a jug. Pour about a 5mm depth of the clarified butter into the bases of four chilled 100ml volume dariole moulds. Carefully push a parsley leaf into the butter then return to the refrigerator to set.
Place the remaining butter in a heavy-based pan then add the anchovy essence, nutmeg, mace and paprika. Allow the butter to just melt then take off the heat and add the prawns. Adjust the seasoning to taste (the butter and prawns will be salty, but black pepper is beneficial) then remove the mace.
Take the chilled dariole moulds out of the refrigerator and divide the prawn mixture between them, ensuring you press down so the mixture is densely packed. Return to the refrigerator for about 30 minutes, or until just beginning to set.
Just before serving place each dariole mould in a small bowl of hot water for a few seconds then flip over and turn out onto a plate.
