Potted Shrimps For A Traditional Yorkshire Shrimp Tea – a delicious recipe with brown shrimp, butter, lemon, shallot, cayenne pepper, ground mace. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Put the butter and shallots into a pan and leave whilst the butter melts and the shallots softens. It should only take a couple of minutes over a medium heat.
2
Add the shrimp, stir in for about 30 seconds then add the rest of the ingredients, except the clarified butter, and keep stirring. It will only take four to five minutes to cook; the mixture mustn't boil at any stage.
3
Traditionally the potted shrimp is put into individual portions (ramekins) - so pour the shrimp mixture into 4 individual earthenware or china pots. Allow to cool for a few minutes then place in the fridge to set. Once set, pour hot clarified butter over the top to seal. Allow to cool again.
4
Serve with hot buttered toast, brown bread and butter and a pot of English tea.
5
Tip: To clarify butter, melt it, skim the foam off the top and carefully pour the butter without the milky residue.
294
kcal
Calories
30
g
Fat
6
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pint of peeled brown shrimp, 150 g butter, juice of half a fresh lemon, 1 tablespoon of finely chopped shallot, and more.
Yes, Potted Shrimps For A Traditional Yorkshire Shrimp Tea falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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