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[[File:Potted shrimp on toast with pickled cucumber.jpg|thumb|right|Potted shrimps on toast with pickles]]
[[File:Potted shrimp on toast with pickled cucumber.jpg|thumb|right|Potted shrimps on toast with pickles]]


'''Potted shrimps''' are a traditional [[ Lancashire]] dish made with [[Crangon crangon|brown shrimp]] flavoured with nutmeg. The dish consists of brown shrimp in nutmeg-flavoured butter, which has set in a small pot. [[Cayenne pepper]] may also be included.<ref>{{cite book|last=Be eton|first=Isabella|title=Mrs Beeton's Book of Household Management | publisher=Southover|location=Lewis|year=1998|edition=Facsim. reprint of: London, 1861 |origyear=1861|isbn=1-870962-15-X|url=http://www.gutenberg.org/files/10136/10136-8.txt}}</ref> It is traditionally eaten with bread. The butter acts as a [[preservative]].<ref>{{cite book|year=2005|last=Paston-Williams|first=Sara|title=Fish: Recipes from a Busy Island|place=London|publisher=[[National Trust for Places of Historic Interest or Natural Beauty|National Trust]]|page=140|chapter=Morecambe Bay shrimps|isbn=0-7078-0357-8}}</ref>
'''Potted shrimps''' are a traditional [[ Lancashire]] dish made with [[Crangon crangon|brown shrimp]] flavoured with [[nutmeg]]. The dish consists of brown shrimp in nutmeg-flavoured butter, which has set in a small pot. [[Cayenne pepper]] may also be included.<ref>{{cite book|last=Be eton|first=Isabella|title=Mrs Beeton's Book of Household Management | publisher=Southover|location=Lewis|year=1998|edition=Facsim. reprint of: London, 1861 |origyear=1861|isbn=1-870962-15-X|url=http://www.gutenberg.org/files/10136/10136-8.txt}}</ref> It is traditionally eaten with bread. The butter acts as a [[preservative]].<ref>{{cite book|year=2005|last=Paston-Williams|first=Sara|title=Fish: Recipes from a Busy Island|place=London|publisher=[[National Trust for Places of Historic Interest or Natural Beauty|National Trust]]|page=140|chapter=Morecambe Bay shrimps|isbn=0-7078-0357-8}}</ref>


Potted shrimp was a favourite dish of [[Ian Fleming]] who passed on his predeliction for the delicacy to his famous fictional creation [[James Bond]].<ref>[http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article4174128.ece The Times, June 20, 2008]</ref> Fleming reputedly used to eat the dish at Scotts Restaurant on Mount Street in [[London]] where it is still served to this day.<ref>[http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article4174128.ece The Times, June 20, 2008]</ref>
Potted shrimp was a favourite dish of [[Ian Fleming]] who passed on his predeliction for the delicacy to his famous fictional creation [[James Bond]].<ref>[http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article4174128.ece The Times, June 20, 2008]</ref> Fleming reputedly used to eat the dish at Scotts Restaurant on Mount Street in [[London]] where it is still served to this day.<ref>[http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article4174128.ece The Times, June 20, 2008]</ref>

Revision as of 10:31, 3 May 2014

For the Rolling Stones instrumental, see Potted Shrimp.
Potted shrimps on toast with pickles

Potted shrimps are a traditional Lancashire dish made with brown shrimp flavoured with nutmeg. The dish consists of brown shrimp in nutmeg-flavoured butter, which has set in a small pot. Cayenne pepper may also be included.[1] It is traditionally eaten with bread. The butter acts as a preservative.[2]

Potted shrimp was a favourite dish of Ian Fleming who passed on his predeliction for the delicacy to his famous fictional creation James Bond.[3] Fleming reputedly used to eat the dish at Scotts Restaurant on Mount Street in London where it is still served to this day.[4]

See also

References

  1. ^ Be eton, Isabella (1998) [1861]. Mrs Beeton's Book of Household Management (Facsim. reprint of: London, 1861 ed.). Lewis: Southover. ISBN 1-870962-15-X.
  2. ^ Paston-Williams, Sara (2005). "Morecambe Bay shrimps". Fish: Recipes from a Busy Island. London: National Trust. p. 140. ISBN 0-7078-0357-8.
  3. ^ The Times, June 20, 2008
  4. ^ The Times, June 20, 2008
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