Potted shrimps

Autumn

Potting is a very old way to preserve food. The process involves filling small bowls or crocks with warm meat or fish, then capping them with a layer of melted fat, which keeps out the air, and stops the contents spoiling. Before refrigeration, potting things was a necessity; now, it is more of a treat. Shrimps prepared this way have done what a lot of potted food has not – they have remained loved. Especially by me!

Serves 4

Ingredients

175g (6oz) unsalted butter
zest of ½ lemon
2 good pinches of ground mace
2 good pinches of cayenne pepper
1 thyme sprig
200g (7oz) cooked and peeled brown shrimps
salt and freshly ground black pepper

Method

Melt the butter in a pan over a low heat. Allow it to gently bubble, but not burn. As soon as you see the buttermilk browning, remove the butter from the heat and let it settle. Carefully pour the hot butter through a fine sieve into a jug or bowl, making sure you leave the buttermilk behind.

Clean the pan and pour in two-thirds of the melted butter. Add the lemon zest, mace, cayenne and thyme, along with a good pinch of salt and a generous twist of black pepper. Allow the butter gently to infuse over a low heat for 3–4 minutes, then remove the pan from the heat and add the shrimps, stirring them slowly into the butter.

After removing the thyme sprig, divide the shrimps and butter equally between four ramekins or pots and place in the fridge to set. When the mixture is firm, pour over the last of the melted butter to seal. Return to the fridge.

Remove the potted shrimps from the fridge 30 minutes or so before you intend to eat them. Serve on warm toast with a wedge of lemon for squeezing.

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