Potted shrimps have been popular in the North of England since the 18th century, and still arrive at the market from Morecambe Bay in Lancashire.
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A pinch of dried mustard
1-2 tablespoons lemon juice
300ml (10fl oz) olive oil
4 x 55g (2oz) pots of potted shrimps
4 heads Little Gem lettuce, washed, dried and finely sliced
Petals from 2 marigold flowers (optional)
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Method Prep:20min › Ready in:20min
Put the egg in a blender, then add the mustard and lemon juice and blend for a few seconds. With the motor running, start adding the oil through the hole in the lid, drop-by-drop at first, then in a thin stream, until the mixture is thick.
About 15 minutes before serving, stand the shrimp pots in an enamel dish or tin. Pour hot water into the dish or tin to about half way up the pots, but not deep enough to float them.
Divide the lettuce between four plates. Invert a pot of shrimps onto each serving, allowing the buttery sauce to run into the lettuce. Top with marigold petals, if desired. Serve with a spoonful of the mayonnaise and wholemeal bread.