Morecambe Bay Potted Shrimps

Morecambe Bay Potted Shrimps

This quick and simple seafood dish is an easy, yet impressive, starter.  This dish is sure to wow your guest when you can have friends and family around again.

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England’s culinary traditions and dishes have maintained their popularity for centuries, with recipes handed down from generation to generation and often with a personal twist or secret ingredient.

The Flavours of England cookbooks, written by Gilli Davies and Huw Jones, are a celebration of that history and the perfect introduction to the best that the country has to offer.

Morecambe is a pretty town that sits on a large natural bay on the West coast of Cumbria.  Its small brown shrimps are the very best to use for this dish.  Strangely, when buying shrimps they are measured by the pint rather than by weight.  This recipe serves 4.


  • 275ml or 250g cooked shrimps
  • 100g butter
  • dash of Tabasco sauce
  • pinch nutmeg,
  • grated lemon slices


  1. Place all of the ingredients in a pan and heat them gently, stirring carefully until the shrimps are well coated with butter. Do not overheat.
  2. Using a slotted spoon, scoop the shrimps into 4 small straight-sided dishes (ramekins, for example).
  3. Pour the remaining butter carefully over the shrimps so that it covers them completely to make a seal and exclude the air (you may have to melt some extra butter to do this).
  4. Serve the potted shrimps with thinly sliced brown bread or toast and slices of lemon.



As featured in…

Morecambe Bay Potted Shrimps
Morecambe Bay Potted Shrimps

Lake District Coast Aquarium
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