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Medieval Dinner – Potted Shrimp (2nd course)

A rectangular plate with potted shrimp and a flower salad

Our medieval degustation dinner, second course.  I loved making these Potted Shrimp. The best part being that they could be made a couple of days in advance.  All I had to do was whip up a fresh flower salad and serve with crusty bread.

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The flower salad was a combination of herbs and leaves from my vegetable garden, served with a parsley and Kafir lime leaf emulsion.  I know kaffir lime probably wasn’t even heard of in Brittany back then but I couldn’t help myself.  It made a really nice fresh dressing.

We served it with a New Zealand Sauvignon Blanc, with rich fruit flavours and refreshing acid.

Medieval dinner – potted shrimp

5 from 1 vote

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Potted Shrimp, served with a fresh flower salad and crusty bread.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Difficulty Easy
Course Dinner
Cuisine Medieval
Servings 8
Method Conventional


  • 1 Kg shrimp shelled and deveined
  • 500 g of unsalted butter organic
  • 1 pinch White pepper to taste
  • 1 pinch Mace to taste
  • 1 pinch Nutmeg to taste
  • 1 pinch Cayenne pepper to taste
  • 2 tbs chopped parsley
  • 1 pinch salt season to taste


  • Melt 3/4 of the butter in a large saucepan. Once melted, add the shrimps and stir gently until the shrimps are well coated.
  • Add in a pinch each of mace, white pepper, cayenne pepper and grate in a little nutmeg (all to taste). Stir through and cook for 20 minutes.
  • Pour the shrimps into small pots making sure they’re covered in the buttery emulsion and leave to cool.
  • When cool, melt the remaining butter, then spoon a thin layer on top of the prawn mixture to make a seal.
  • Place the potted shrimp in the fridge and leave to set for at least 6-8 hours.


Yes, yes, I know it’s a lot of butter.  But you’re off to plough the fields tomorrow (or at least supervise) aren’t you?

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5 from 1 vote (1 rating without comment)

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