Unpotted Brown Shrimp.
By Lyssa Firth
Edited by Jonathan Campbell
Brown shrimps are a seasonal shellfish that is locally-abundant on the shores of the North West. Food copywriter and friend of the obsessive, Lyssa Firth, shares this simple and delicious recipe […]
Brown shrimps are a seasonal shellfish that is locally-abundant on the shores of the North West. In British seaside towns like Southport and Morecambe, they are still laboriously hand peeled. They’re always preferred over the mechanical peeled variety, guaranteeing the fullest of flavour.
Food copywriter and friend of the obsessive, Lyssa Firth, shares this simple and delicious recipe.
The secret here is to use roughly the same amount of butter as brown shrimp. We’d recommend around 200-250g of each.
Clarify the butter by melting it slowly and skimming off the frothy stuff on the top. The butter separates into a clear buttery liquid which you pour into a bowl, and a milky residue underneath it which you can discard. Pour the clear butter back into the pan, add half a nutmeg (finely grated) and half a teaspoon of mace. Some people add a pinch of cayenne, which we think is definitely worth trying.
Heat that through, add the shrimp and warm gently. Spoon over toasted crumpets—we love to sprinkle over some chopped chives for that finishing touch. You could also make it in advance and leave the mixture in the fridge for a good few days. Just make sure the shrimps are fully covered.
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Images. The Obsessive, Lyssa Firth
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