This week I made potted shrimp for the first time, and it turned out great! Lindy Wildsmith says “Potted shrimp is the king of potted dishes” and I believe her. During the Edwardian era potted shrimp could be served during breakfast, lunch, and dinner and most likely at least two of the three, if you were rich of course. It is much like the potted crab and requires only clarified butter, cooked peeled brown shrimp, and a pinch each of ground pepper, cayenne, ground mace, and ground nutmeg. you mix the shrimp, butter, and spices in a pan over low heat for two minutes, then into the ramekins it goes, and the ramekins go into a water bath in the oven for 15 minutes at 325 F. After they come out of the oven let cool, then seal with a layer of clarified butter. Just make sure to let the potted shrimp come up to room temperature before serving with bread or Melba Toast, and some good white or rose wine.