Potted Shrimps is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of shelled shrimps cooked in butter that are potted, covered with melted butter and stored. The full recipe is presented here and I hope you enjoy this classic British version of: Potted Shrimps.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
312. INGREDIENTS.—1 pint of shelled shrimps, 1/4 lb. of fresh butter, 1 blade of pounded mace, cayenne to taste; when liked, a little nutmeg.
Mode.—Have ready a pint of picked shrimps, and put them, with the other ingredients, into a stewpan; let them heat gradually in the butter, but do not let it boil. Pour into small pots, and when cold, cover with melted butter, and carefully exclude the air.
Time.—1/4 hour to soak in the butter.
Average cost for this quantity, 1s. 3d.
Modern Redaction
Ingredients:
600ml shrimps, peeled
115g butter
1 blade of mace, ground to a powder
cayenne pepper, to taste
freshly-grated nutmeg, to taste (optional)
200g butter, melted
Method:
Combine the shrimps, butter, mace, cayenne pepper and nutmeg in a pan and gently heat until the butter melts (but ensure the butter does not boil). Cook until the shrimps turn colour then pour into ramekins or small pots then set aside to cool completely.
When cold, cover the contents of the pots with melted butter, allow to cool then cover with clingfilm and refrigerate until needed.
