Potted shrimp with mace butter

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Inhabiting the shores of north Norfolk and Morecambe Bay, brown shrimp are a true British delicacy. However, don't be fooled by its dainty size – brown shrimp are packed with flavour. Josh Eggleton shares his potted shrimp recipe, spiced with delicate ground mace and fiery cayenne pepper.

First published in 2016
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Ingredients

Metric

Imperial

Potted shrimp

To serve

  • 4 slices of sourdough bread, toasted

Method

1
Heat the oil in a saucepan over a medium heat. Sauté the shallots and garlic for 1 minute, then add the spices and cook for a further 3 minutes
2
Add the butter and season well with salt. Remove the pan from the heat and stir in the brown shrimp – they should be just warm
3
Divide the shrimp between 4 ramekins and serve with toasted sourdough bread
  • 4 slices of sourdough bread, toasted
First published in 2016
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It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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