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3rd June 2024

Recipe Spotlight: Potted Morecambe Bay Shrimps

"I love shrimps, and in my opinion, Morecambe Bay shrimps are the best. These tiny pink-brown shrimps, harvested from the intertidal sands of Morecambe Bay in northwest England, are known for their sweet flavour and tender texture. Simplicity in themselves, they are a delicacy that shines in our summer menu.

When the season allows, I can't wait to get them on the menu! My favourite way to enjoy Morecambe Bay shrimps is potted. Locally caught shrimps are simply boiled in butter with a secret combination of spices until they are tender. They are then sealed with butter and packed into pots, ready to be served with thick-cut toast. This method allows the natural flavour of the shrimps to truly shine.

On our summer menu, they are served with a delightful potted pink trout, and the sweet shrimps are used as a moreish garnish." Matthew Green - Head Chef


• 200g Morecambe Bay shrimps

• 100g unsalted butter

• 1 tsp mixed spices (nutmeg, mace, and white pepper)


Prepare the shrimps: Clean and devein the shrimps if necessary.

Cook the shrimps: In a pan, melt the butter over a low heat. Add the shrimps and spices, cooking gently until the shrimps are tender.

Pot the shrimps: Transfer the shrimps into small pots or ramekins. Pour the melted butter over the shrimps to seal them.

Chill: Allow the pots to cool and refrigerate until the butter is set.

Serve: Enjoy the potted shrimps with thick-cut toast.