Potted Brown Shrimp with Nutmeg and Cayenne

Why You’ll Love This Recipe

• Classic British luxury: sweet brown shrimp suspended in fragrant, nutmeg- and cayenne-scented clarified butter.
• Effortless make-ahead appetizer that looks elegant and tastes restaurant-quality.
• Perfect balance of rich, silky butter and bright lemon on hot toast.
• Foolproof method ensures tender shrimp and a clean, glossy butter seal.

Grocery List

• Produce: 1 lemon, fresh chives or flat-leaf parsley (optional)
• Dairy: Unsalted butter (200 g / 7 oz)
• Pantry: Cooked, peeled brown shrimp (300 g / 10.5 oz; from seafood counter), fine sea salt, cayenne, ground white pepper, whole nutmeg (for grating), small bay leaf (optional), sandwich or sourdough bread

Full Ingredients

For the Potted Shrimp

• 200 g unsalted butter (7 oz), for clarifying (yields about 170–180 g clarified butter)
• 300 g cooked, peeled brown shrimp (10.5 oz), patted dry
• 1/2 tsp fine sea salt
• 1/4 tsp cayenne pepper
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp ground white pepper
• Finely grated zest of 1/2 medium lemon
• Optional aromatics: 1 small bay leaf; 1 tbsp finely chopped chives or flat-leaf parsley

To Serve

• 8 slices thick-cut white, country, or sourdough bread
• 1 lemon, cut into wedges
• Flaky sea salt, to finish (optional)

Step-by-Step Instructions

Step 1: Clarify the butter

Place the 200 g unsalted butter in a small saucepan over low heat. Allow it to melt gently without simmering. Foam will rise and milk solids will sink. Skim off the foam, then carefully pour the clear golden butter into a clean jug, leaving the milky solids behind. You should have about 170–180 g clarified butter. For an extra-clear finish, strain through a fine sieve or cheesecloth.

Step 2: Bloom the spices and aromatics

Return the clarified butter to the saucepan over the lowest heat. Stir in the sea salt, cayenne, freshly grated nutmeg, ground white pepper, and lemon zest. If using, add the small bay leaf. Warm for 1–2 minutes just until fragrant; do not let it sizzle or brown. Remove and discard the bay leaf.

Step 3: Gently warm the shrimp

Add the cooked, peeled brown shrimp to the spiced butter. Keep the heat very low and warm for 1–2 minutes until the shrimp are just hot, keeping the temperature below a bare simmer (70–82°C / 160–180°F). Overheating can make shrimp tough. If using, stir in the chopped chives or parsley off the heat.

Step 4: Pack into ramekins

Arrange four 4-ounce ramekins on a tray. Divide the shrimp evenly among them, pressing lightly with the back of a spoon to eliminate air pockets. Spoon some of the clarified butter over the shrimp to fill the gaps, then tap the ramekins gently on the counter to bring any hidden bubbles to the surface.

Step 5: Seal with butter

Carefully pour more clarified butter over each ramekin to create a smooth, even seal about 2–3 mm (1/8 inch) thick. Wipe any drips from the rims. Chill uncovered for 15 minutes to start setting, then top up with a little more butter if any shrimp peek through. Cover and refrigerate until fully set, 1–2 hours.

Step 6: Toast and serve

Remove the ramekins from the fridge 10–15 minutes before serving so the butter softens slightly for easy spreading. Toast the bread at 200°C/400°F for 6–8 minutes (or use a toaster) until crisp and golden. Serve the potted shrimp with hot toast and lemon wedges. Spread generously and finish with a pinch of flaky sea salt if you like.

Pro Tips

• Use good butter: European-style unsalted butter has more butterfat and sets with a silky texture and clean flavor.
• Keep it gentle: Warm the shrimp below a simmer to keep them tender and prevent the butter from clouding.
• Perfect seal: A 2–3 mm butter cap prevents oxidation and keeps the shrimp tasting fresh for days.
• Serve slightly cool: The ideal serving temp is cool room temperature so the butter spreads easily but doesn’t melt.
• No time to clarify? Use high-quality ghee for similar results and great clarity.

Variations

• Mace and Bay Classic: Swap the nutmeg for 1/4 tsp ground mace and briefly infuse the clarified butter with a bay leaf and a few crushed white peppercorns.
• Anchovy-Lemon Umami: Melt 2 finely chopped anchovy fillets into the clarified butter before adding spices; add an extra pinch of lemon zest for brightness.
• Brown-Butter Twist: Lightly brown the butter until nutty, then strain through cheesecloth before seasoning. Expect a deeper, toasty flavor and a slightly darker color.

Storage & Make-Ahead

Refrigerate, tightly covered by the butter seal, for up to 5 days. For best texture, let sit at room temperature 10–15 minutes before serving. To freeze, chill until set, wrap well, and freeze up to 2 months; thaw overnight in the refrigerator. If the butter seal is broken, top up with a little freshly clarified butter before storing.

Nutrition (per serving)

Approximate values for one of 4 servings with two slices toast: 600 kcal; Fat 44 g (Saturated 27 g); Carbohydrates 24 g; Protein 22 g; Sodium 920 mg. Values will vary based on bread and exact butter consumption.