British Potted Shrimp
Back in the old days, meats and seafood were cooked and stored under a layer of fat as a means of preserving them, but nowadays we do it simply because it tastes so good. Use the tiny “salad” shrimp if you can find them, and if not, chopped shrimp of any size can be used for this extravagant spread.
  • 1/2lb (225 g2 stick) butter
  • 1/2lb cooked shrimppeeled and chopped, 225 g
  • Salt and freshly ground pepper to taste
  • pinch Aof ground mace
  • Cayenne pepper to tasteoptional
  • Sprigs of fresh dill for garnish
  • Thinly sliced breadtoasted if desired, crackers, or melba toast
  • Lemon wedges for garnish
  1. Heat half the butter in a saucepan over moderate heat, skimming off and discarding the foam as it rises to the top.
  2. Add the shrimp, salt, pepper, mace, and optional cayenne and heat without boiling.
  3. Spoon the mixture into 4 to 6 ramekins or custard cups.
  4. 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.
  5. Cool until the butter is almost set and place a small sprig of dill on the surface of the butter.
  6. Chill in the refrigerator and let sit at room temperature for 30 minutes before serving.
  7. Serve with bread or toast points and lemon wedges.
  8. Serves 4 to 6.