Our medieval degustation dinner, second course.  Loved making these Potted Shrimp the best part is 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.  We served it with a New Zealand Sauvignon Blanc

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.

Second course
Prep time
Cook time
Total time
Potted Shrimp Serving Size: 8
Recipe type: Medieval
: Starter
Serves: 8
  • 1 kg shrimp, shelled and if desired deveined
  • 500 g of unsalted butter (organic)
  • pinch White pepper (to taste)
  • pinch Mace (to taste)
  • pinch Nutmeg (to taste)
  • pinch Cayenne pepper (to taste)
  • 2 tbs chopped parsley
  • season to taste
  1. Melt ¾ of the butter packets in a large saucepan. Once melted, add the shrimps and stir gently until the shrimps are well coated.
  2. 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.
  3. Pour the shrimps into small pots making sure they're covered in the buttery emulsion and leave to cool.
  4. When cool, melt the remaining butter, then spoon a thin layer on top of the prawn
  5. mixture to make a seal. Place the potted shrimp in the fridge and leave to set for at least 6-8 hours.
Chef Notes
Yes, yes I know it's a lot of butter, but you're off to plough the fields tomorrow aren't you?

Go back to our first course


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