British Potted Shrimps – Culinary Ginger

British Potted Shrimps — This isn’t a typo—it’s the traditional name for a popular seafood dish in  England. This simple, classic preparation involves gently poaching small shrimp in seasoned butter, then pouring them into small pots or ramekins. As the butter cools and solidifies, it forms a natural seal that keeps air out and helps preserve the shrimp. They’re traditionally served cold and spread over warm, toasted bread.

Both Shrimp and Shrimps are acceptable plural forms and “Shrimps” is more commonly used in the UK. More on this below.

Ingredients

• Butter
• Nutmeg
• Ground ginger
• Paprika
• Black pepper
• Shrimp
• Salt
• Lemon wedges

Potted shrimps history

The Potted shrimps recipe originated on the Northwest coast of Lancashire, England in Morecambe Bay—the natural habitat of these tiny, brownish-pink shrimp. This dish has been a staple of British cuisine since at least the 18th century and was originally created as a way to preserve the local catch in seasoned butter.

James Bond shrimp

James Bond creator, Ian Fleming, was known to enjoy this dish at the London restaurant ‘Scott’s’. He later passed that passion along to his famous character as Bond can be seen eating Potted Shrimps in the film On Her Majesty’s Secret Service. He was also a big fan of Spaghetti Bolognese—which, incidentally, I have a very popular recipe for.

Which ‘shrimps’ to use

Since small brown shrimps are local only to the Northwest of England, it is impossible to replicate this recipe in its truest form. This is why I use the more commonly available shrimp/prawns and cut them into bite-size pieces.

Shrimp in the U.S vs. U.K

In the U.S.:

• “Shrimp” is the standard term for nearly all small to medium-sized crustaceans of this type—whether wild or farmed. So, in the U.S., this would be a potted shrimp recipe.
• “Prawns” do exist in the U.S. but usually refer to larger species and the term isn’t used consistently. 
• Americans rarely use “prawns” in everyday cooking unless they’re on a restaurant menu or imported product.

In the U.K.:

• “Prawns” is the everyday British term for what Americans would call shrimp—so technically, you could call this dish “Potted Prawns.”
• “Shrimp” in the U.K. typically refers to a specific type of small, brown, cold-water shrimp—like the ones used in traditional dishes such as these potted shrimps.
• UK “shrimp” are usually much smaller than the big juicy prawns you might see in a curry or on a skewer.

To sum it up:

• U.S.: “Shrimp” = all sizes; “prawns” = large, sometimes.
• U.K.: “Prawns” = general term; “shrimp” = small, cold-water, often used in traditional British dishes.

Spices

Paprika, sometimes ground ginger and mace (Similar to nutmeg, but more delicate, slightly sweeter, and a bit spicier or peppery). I like to use nutmeg. If you like your dishes a bit spicy, add some cayenne pepper to the spice mix.

Cooking potted shrimps

As with any shellfish, you don’t want to overcook them. The shrimp are poached in seasoned, salted butter (sometimes with shallots) in a pan over medium heat— giving them a gentle stir just until they turn pink and tender. Spoon the shrimp mixture into small bowls or ramekins for individual portions, pour the butter over the top, let them cool, then refrigerate.

Serving potted shrimps

Typically served cold and spread onto toast or crusty bread as a starter/appetizer. Sometimes with a squeeze of lemon juice. I recently started to enjoy them on my Savory Scones, toasted. 

How long do potted shrimps last?

Once prepared, Potted Shrimps have a low perishable threshold thanks to the preservation trait of the butter. When stored in the fridge and properly sealed, they typically last up to 1 week. If you cover the top completely with clarified butter (so no shrimp are exposed to air), they may keep fresh for a few additional days.

For longer storage, you can freeze them—they’ll keep for about 1 month in the freezer, though the texture will most likely change slightly upon thawing. Always check for ‘off’ smells or discoloration before eating, just to be safe!

If you’ve made my British Potted Shrimps, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.

Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on  Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…