Potted shrimps in years gone by were a real delicacy, the best ones came from Morecambe bay in Lancashire. Initially they were potted to preserve them and according to Jane Grigson in her book English food that the best butter to use was Dutch, I have to agree with her I think Dutch Lurpak is brilliant, but its up to you. This classic dish is well worth the effort, but be sure to add plenty of salt, pepper and lemon juice. It's a great summer starter or early evening supper dish with a glass of chilled white Pinot Grigio or Sauvignon Blanc
- 100 grms Unsalted butter
- 4 Shallots, peeled and finely chopped
- 2 Cloves of garlic, crushed
- ½ Teaspoon freshly grated nutmeg
- ½ Teaspoon freshly grated mace
- Small pinch cayenne pepper
- 300 grms Prawns
- 200 grms Unsalted butter
- Touch of olive oil
- Sea salt and freshly ground black pepper
- Zest and juice of 1 lemon
- This one's simple - just pop everything in a liquidiser and blitz for a couple of minutes until smooth.
- Taste and check the seasoning then chill well.
- Serve in bowls with a drizzle of olive oil over the surface and garnish with celery leaves.