London Potted Shrimp

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20 minutes 8 Servings Print RecipeEmail Recipe


2cuptiny shrimps (deveined, shelled and cooked)
1⁄2cuplemon juice
1cupunsalted butter (softened)
2tablespoonfresh dill (snipped)
2teaspoonanchovy fillets (minced)
1pinchcayenne pepper
1tablespoonblack pepper (coarsely ground)
  dill sprigs
  bread or crisp crackers


Combine shrimps and lemon juice in small bowl. Let stand covered at room temperature 1 hour. Drain.

Cream butter in large mixer bowl. Beat in snipped dill, anchovies, salt and cayenne pepper. Fold in shrimps; taste and adjust seasonings.

Spoon shrimp mixture into small earthenware crock. Sprinkle top with black pepper. Refrigerate 5 hours or overnight.

To serve, bring to room temperature; garnish with dill sprig; spread on bread or crackers.


Preparation time does not include chilling times.

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