Potted shrimps are small cooked shrimp preserved under spiced butter, traditionally made with Morecambe Bay brown shrimp and served cool with hot toast.
What potted shrimps are and how to serve them
Potted shrimps are a chilled British shellfish spread made from very small shrimp, butter, mace and a little cayenne pepper.
Brown shrimp are small, soft and naturally sweet, so butter coats them like sauce coating short pasta. Large prawns behave differently: their fibres are longer and firmer, so the mixture can feel dry even when there is plenty of butter.
Serve them cool, not fridge-hard
Serve a 100 to 125 g pot after 10 to 15 minutes at room temperature, then spread it over hot toast. The toast should be hot enough to soften the top butter, but not so hot that the shrimp cook again.
Morecambe Bay, on England’s north-west coast, is the place most closely associated with classic potted shrimps. Its small brown shrimp have a sweet, concentrated shellfish flavour and a delicate texture that suits spiced butter better than large prawns. The traditional style uses the shrimp whole or nearly whole, with mace seasoning and cayenne pepper kept restrained so the seafood remains the main flavour.
Outside the UK, the exact shrimp can be difficult to source, but small local shrimp are a better substitute than oversized prawns because they give the same spoonable, buttery texture.
In Spain, small shrimp beat large cooked prawns
Small peeled shrimp make the closest Spanish version because they stay tender during brief warming and hold butter evenly.
Best substitutes at Spanish fish counters
Use this comparison to choose by texture, not by the word “prawn” on the label.
| Seafood option | Typical Spain price | Heat time | Result |
|---|
| Morecambe Bay brown shrimp | Usually import-only | 30 to 60 seconds | Traditional, soft |
| Fresh camarones or gambitas | €8 to €16 per kg | 1 to 2 minutes raw | Best local substitute |
| Frozen peeled small prawns | €5 to €9 per 250 g | 30 to 60 seconds | Good, slightly milder |
| Cocktail shrimp | €3 to €6 per 200 g | No cooking | Quick version, chop first |
| Large cooked prawns | €12 to €25 per kg | Only 30 seconds | Often dry and chewy |
Defrost frozen shrimp overnight in the fridge, ideally for 8 to 12 hours, in a covered sieve over a bowl. Pat them very dry before they meet the butter. Water is the enemy here because it makes the butter cloudy and weakens the clean seal.
For a Spanish homemade pot, use 200 g tiny peeled prawns, 120 to 150 g clarified butter, a pinch of mace and cayenne, then chill in small jars. Briefly heat cooked shrimp for only 30 to 60 seconds; use 1 to 2 minutes for raw tiny shrimp. The result is closest to the British original when the seafood stays moist and the butter remains clear.
There are three useful ways to think about potted shrimps. A traditional Morecambe Bay pot uses brown shrimp and clarified butter, giving the most delicate flavour and the softest texture. A quick homemade version made with small shrimp, tiny peeled prawns or chopped cocktail shrimp is easier to find and can still be excellent, although it is usually milder and less distinctive.
The third option, a commercial ready-to-eat pot, is the most convenient for a chilled seafood starter, but check the shrimp percentage and butter content: some products contain more butter than seafood, while others use larger shrimp and therefore feel less like the classic British shellfish spread.
Make potted shrimps safely with chilled butter
A butter cap is not a safety barrier against all food risks, so homemade pots must be refrigerated at 4°C or below and eaten within 48 hours.
Clarified butter gives a cleaner seal
Clarified butter is butter with its water and milk solids removed. Melt unsalted butter slowly, let it stand for 2 minutes, then pour off the clear golden fat while leaving the white solids behind.
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Small cheese moulds can also portion potted shrimp into neat individual servings for a cold buffet. Choose smooth, food-safe moulds that release the buttered mixture without breaking its seal.
- Creates 60 to 100 g portions that chill quickly and serve neatly
- Helps keep toast toppings consistent for six to eight guests
- Allows a separate clarified-butter lid on each small portion
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Fix common butter and spice faults
Cloudy butter means water or milk solids remained in it. A broken lid means the pot was moved before chilling. If the mixture is dry, fold in 1 tablespoon of warm clarified butter at a time.
Buy ready-made pots only with a cold chain
Ready-made potted shrimp can be practical, but buy them only from a chilled counter or a retailer that ships in refrigerated packaging.
Do not make this dish for anyone with a crustacean allergy, for a journey without reliable refrigeration, or when you need a shelf-stable preserve. It is also a poor use for large, dry or very salty cooked langostinos, because their texture and seasoning overwhelm the butter.
For buying, look first in British food shops, fishmongers, quality delicatessens and refrigerated online stores. In the UK, ready-made pots are often sold near smoked fish and other chilled seafood; in Spain, specialist import shops may stock them, while a Spanish seafood counter can supply the ingredients for a homemade version. Check the label for the shrimp species, a clear use-by date, storage at 4°C or below and a short ingredient list led by shrimp and butter.
If Morecambe Bay brown shrimp are unavailable, choose small shrimp or cooked gambas with a mild flavour, then maintain seafood refrigeration from shop to fridge.
FAQs
What are potted shrimps?
Potted shrimps are small cooked shrimp covered with seasoned butter and served as a chilled spread. Traditional versions use Morecambe Bay brown shrimp, mace and cayenne pepper.
How long do homemade potted shrimps last?
Homemade potted shrimps last up to 2 days at 4°C or below. Keep them covered, refrigerate promptly and discard them if they have sat out for more than 2 hours.
Can I use cooked prawns for potted shrimps?
You can use cooked small prawns if you warm them for only 30 to 60 seconds. Large cooked prawns usually become rubbery and should be chopped for a less traditional result.
Should potted shrimps be served cold?
Potted shrimps should be served cool after 10 to 15 minutes out of the fridge. Spread them on hot toast so the butter softens without leaving the seafood warm for long.
Is clarified butter necessary?
Clarified butter is not necessary, but it makes the clearest and most stable butter seal. Regular butter suits pots eaten the same day, while ghee adds a noticeably toasted flavour.
Can I make potted shrimps less rich?
You can reduce the butter to about 100 g for every 200 g shrimp. The mixture will have fewer calories but will be drier and less like the classic spread.
The essentials:- Use tiny shrimp or gambitas, because large cooked prawns become chewy.
- Clarified butter improves the seal, but refrigeration at 4°C or below is still essential.
- Serve cool with hot toast, lemon and something sharp such as pickled cucumber.
- Make small pots and finish homemade batches within 2 days.
Where can I buy potted shrimps in Spain?
Look in British-import shops, specialist delicatessens and refrigerated online food stores in Spain. Check that delivery is chilled and that the label shows a use-by date.
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