I first ate potted shrimp when I used to visit a boyfriend who was studing in Morecambe. We ate them served on toast sat by an open fire and they were delicious. Buttery and sweet with a hint of spicy aftertaste. They always remind me of winter and Morecambe. Like the boyfriend, potted shrimps seem to be a dim and distant memory! The recipe has gone out of fashion which is a shame if not a scandal.
Years ago I lived in Norwich and each lunchtime I would visit Norwich market which had a wonderful shellfish stall. The shellfish would be stacked into huge piles separated by wooden dividers. There was always a long queue. The shellfish were sold by the pint or ½ pint and usually by a team of women who would use a pewter tankard to measure the amounts out before emptying them onto a sheet of paper, which would be wrapped and handed over to the customer before turning to the next person in the queue – all at greased lightening speed. There was no time to ask any questions. I was always tempted by the sweetness of the 2 inch browny pink shrimp but opted for the prawns – I was too impatient to sit and peel the shrimps. Maybe the massive decline in their sales over the decades is because we just don’t want to sit and do fiddly little jobs like peeling shrimps anymore? It’s all about fast food.
What I didn’t know then was the skill and hard work that went into catching them. The two main sources of shrimp come from Morecambe Bay and Kings Lynn off the Norfolk coast.
In Morecambe the brown shrimp in years gone by were fished by horse and cart, in bitter conditions of winds and freezing temperatures. The horses would go out as far as 2 miles, with the water coming right up to their necks. The last of the horse and cart was seen around the 1950s, along with the Nobbies. A Nobby is a small wooden 32ft fishing boat which dates back to the 1840s, they were fast and designed for the shallow waters of Morecambe. Sadly now these too have nearly died out. Today the shrimps are caught with nets attached to a rope on a trailer behind tractors. These scrape along the sand disturbing the shrimp who then jump up and are swept up into the mesh bag. It is a dangerous job as the tractors can sink in the sand and there are the tides to contend with.
Morecambe Bay is the most beautiful sight – when the tide is out it leaves a vast area of golden sand broken up by little channels of seawater. These sands are treacherous and have taken many lives over the years because when the tide turns it is said to come in faster than a galloping horse. The fishermen who do this job need expert knowledge of the shifting quicksand and tidal patterns. There is a fantastic short film which shows the men going out with the horses, taken around the 1950’s. It really does give a glimpse of how hard the work was for a Morecambe Bay shrimper.
Sadly, only three companies shrimp in Morecambe Bay now whereas there used to be thirty.
The most popular way to eat brown shrimps is Potted Shrimp. A traditional British recipe and much loved but hardly ever eaten now. Tossed in spiced butter and potted, and then covered with clarified butter to preserve it. Potting with clarified butter is a method that has been used for centuries, dating back to Tudor times. Very simple but effective.
Potted Shrimps
Serves Two
Ingredients
90gms peeled brown shrimps
1 oz butter
pinch of cayenne pepper
pinch of mace
pinch of white pepper
Worcestershire sauce a few drops
Clarified butter (see below)
Method
In a pan melt 1 oz of butter do not allow to brown. Take the pan off the head and add the spices. Taste and adjust. Put back onto a low heat for a minute so that the spices have a chance to infuse the butter. Remove from the heat and stir in the prawns making sure they are well coated with the spiced butter.
Divide the shrimp mixture into two small ramekins pressing down with the back of a spoon to compact the shrimps. Now gently pour over with clarified butter, covering the shrimps with an extra 1/4 inch layer. This is the preservative factor. Put into the fridge and allow to set.
Clarified Butter
Ingredients
2 oz unsalted butter
Muslin for straining
Method
Put 2 oz of unsalted butter into a pan and slowly heat. Allow it to come to a gentle bubble making sure not to burn it. Patches of white clouds will appear. Carefully spoon this off. You don’t need to be too precise as the next step is to pour the melted butter through a sieve lined with a couple of layers of muslin into a jug.
The clarified butter will keep in the fridge for a couple of months and can be used for other dishes.
Maria Dernikos 
Oh Maria, this is the exact same recipe that I use when I make potted shrimp (except for the Worcestershire sauce, I didn’t know about that)! And I love your memories of it, I love that you share these stories.
Here in Lille, little brown shrimp (glad to know that’s what it is called in English, as in French they are called “grey” shrimp) are brought from the nearby coast, and people here love them! But potted shrimp is not a very French thing, and my friends are always surprised when I serve it to them… but then they taste it, and love it too! Now your post has got me craving potted shrimp…
Now I am surprised, I didn’t know that the little brown/grey shrimp is also eaten in Lille. I think the British think of it as their dish!!! which if they are not careful will die out unless they eat more of it.
They are also much loved in Belgium and the Netherlands, especially in little deep fried “croquettes” 🙂
I shall have to look the recipe up. Thank you.
Potted shrimps are such a delicate thing to eat and enjoy. I’ve no doubt they are a real party pleaser, oh yes and tummy pleaser too!!!
Shrimps are delicate and peeling them very fiddly. Luckily these days they also sell them peeled!
Another taste of heaven that won’t break the bank. Thanks for sharing.
I know Maureen they are a treat.
I have not had these for a long time. This was a great favourite of my father. Shall have to look out for some brown shrimps.
Let me know and I shall come round and help you eat them!!!
Lovely recipe and nice education too. Thanks Maria.
What a great post. Such an interesting history and it is a shame that the world of shrimping has changed. I hadn’t heard of a potted shrimp before. The pinch of cayenne with the butter make it sound amazing. That video is so cool!!! Thanks for the link.
Thank you Amanda. So glad you saw the video – they had to work so hard in all weathers. I really felt sorry for the horses.
The guy in the video seems to believe the horses liked it. I don’t believe him.
neither do I!!
Oh my goodness Maria – I used to holiday in Morecambe when I was a child. My grandfather took me and for some reason we always had a picnic in the church yard. I loved the history you told here. Wonderful. I didn’t know any of that. I don’t know if we can find brown shrimp in Canada but I imagine I could substitute some other kind of shrimp. A wonderful post.
Isn’t that amazing. You have just written about your grandfather and then I post about Morecambe. I can remember when going down to the beach being repeatedly told not to walk out on the sands by the locals. Then, I couldn’t quite grasp how dangerous it was.
It is amazing Maria – but also not surprising. I think this is what we call “synchronicity”. I LOVED revisiting Morecambe through your wonderful post.
Love it!
Thank you!
Lots of interesting information, Maria, even for me that I don’t like fish!!! 😉
I have a very soft spot for fishermen. I think they do such a dangerous job. It always makes me very emotional when I see the conditions they sometimes work under. What? no fish what so ever? Is it the bones?
No fish what so ever! It is the taste … I don’t like it. I know … coming from a food blogger … ouch! But I’m who I’m and I’m not ashamed to admit it! 🙂
That’s why cooking fish for Stefano and her majesty is so challenging for me. Lots of friend bloggers give me great tips though… thank goodness! 🙂
Every time I visit you, I learn something new, and of a unique recipe. This includes the interaction in the comment area. If this brown shrimp is what I think it is, it is quite a delicacy in Japan as well.
Like Francesca, I am not much of a seafood eater as well. If is is fresh, fresh and not overcooked, I can enjoy shrimps, scallops, lobsters and couple of white fishes. Nonetheless, I do like to pick up some pointers. 😀
The feeling is totally mutual Fae! The little brown shrimp is delicious on its own – the potted part comes from years gone by when there were no fridges and it was used as a way of preserving. Much like potted meats etc.
Thank you, Maria. I knew nothing of Morecambe Bay nor its shrimp until now. So much of our seafood is harvested in truly dangerous ways. These shrimp fisherman are a brave lot, that’s for sure. Shrimp cooked in butter? Sounds delicious!
John anything in butter takes it to another level for me! I don’t think we always quite appreciate what a dangerous feat it is to get the fish onto our plates. Its the horses I feel for, there again I think I am getting softer in old age.
What a lovely post Maria. I love the stories that you share with us. And I know I’d love that potted shrimp!
Thank you.
Dear Maria, a wonderful recipe and yet another very interesting story to go with it! Thank you for sharing. 🙂
Such an interesting story…especially with the fishermen going out into the water with horses and carts. Thanks for sharing the link to the film. Your potted shrimp sound great. Is the dish eaten cold out of the fridge or allowed to come to room temp before serving.
Traditionally it would have been kept in a pantry. The clarified butter being the preservative layer. Now we have fridges and everything seems to be packed into them. Potted shrimps is sold in supermarkets and kept in the chilled cabinet. At home I serve it at room temperature with hot toast. As to the film – l love that film. Thank you for your comments Karen.
Thank you for taking the time to clarify…room temperature and hot toast sounds great.