Classic potted shrimps

Classic potted shrimps

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(3 ratings)

Prep: 10 mins Cook: 15 mins plus overnight chilling


Serves 6

James Martin's classic seafood starter is best made the day before and left in the fridge overnight - perfect for a special Sunday lunch

Nutrition and extra info

Nutrition: per serving

  • kcal303
  • fat18g
  • saturates9g
  • carbs21g
  • sugars1g
  • fibre1g
  • protein14g
  • salt1.5g
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  • 100g unsalted butter
  • 2 pinches of cayenne pepper
  • a generous grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 350g cooked and peeled North Atlantic prawns or shrimps



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 1 ciabatta loaf
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 lemon, cut into wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. The day before, melt the butter in a small saucepan over a low heat and add the cayenne pepper and nutmeg. Add the prawns or shrimps to the pan, stir to warm through, and season.

  2. Using a large slotted spoon, remove the prawns and press them into your ramekins (or serving dish). Allow to cool, then chill for 10-15 mins or until set. Once set, pour the leftover butter in the saucepan over the prawns to cover (you may need to reheat to melt). Return to the fridge to set overnight.

  3. Before serving, heat oven to 200C/180C fan/gas 6. Cut the ciabatta into thin slices, drizzle with olive oil and toast on a tray in the oven. Once golden, arrange on a serving board with the potted prawns and lemon wedges alongside.

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Comments, questions and tips

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Minoo's picture
16th Apr, 2016
This is a solid version of a classic recipe so if you're looking for the 'archetype' recipe this is the one for you. I think we'd put a twist on it next time- maybe some chives or smoked paprika.
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