Boiled brown shrimps mixed with clarified butter and spices (typically mace, cayenne and nutmeg), potted. Often eaten cold. A particular speciality of the Lancashire coast from Southport to Morecambe, but also produced in other areas, eg, Norfolk.



Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

POTTED SHRIMPS, OR PRAWNS. (Delicious.)
Let the fish be quite freshly boiled, shell them quickly, and just before they are put into the mortar, chop them a little with a verv sharp knife; pound them perfectly with a small quantity of fresh butter, mace, and cayenne.


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

192. To Pot Prawns And Shrimps.-
They should be selected as large as possible. When boiled take them out of the skins, and season them with salt, white pepper, and a very little mace and cloves. Press them into a pot, set it in the oven ten minutes, and when cold cover them with a layer of clarified butter.