Potted shrimp with champagne and a few extras

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Jaimie Haselock


Brown shrimpsFresh prawnsFresh dressed white crab meat1 anchovy fillet 

2 shallots, finely chopped1 clove garlic, finely chopped½ chilli, finely chopped1tsp macePinch nutmeg185ml champagne (I like Louis Roederer)250g butter  

Jaimie Haselockwww.gameyjaimie.com

‘In victory you deserve champagne, in defeat you need it’.  

Now this is a victorious pot of foraged glory, not your average potted shrimp!

Something for a picnic, light snack, lunch party or even out on the sea. I like to use a combo of brown shrimp, white crab meat and fresh prawns with the shells on. This is another dish passed down from my grandmother to mother and mother to son: the quantities of seafood are up to you.

Gently fry down the chopped shallot and garlic in a little olive oil and when lovely and soft and golden, add the chilli, mace, nutmeg and cracked black pepper.Mix well, then pour in the champagne and reduce down until thickened.

The bottle’s open; make sure you have a glass of the stars while cooking this dish of pure pearls.

Add the shrimp, prawns, crab meat and don’t forget that little bugger.Gently stir all together and you can now see how beautiful this little pot of glory is going to be. Add the butter and let it melt down.

Once all has melted and combined divide into ramekins or small china teacups and put in the fridge to set for 2-3 hours.