Crangon crangon

Peeled Brown Shrimps

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These sweet little peeled shrimps are utterly delicious and a classic 'old school' favourite. They can be enjoyed as they are, but are often used in recipes featuring lots of butter, like Potted Shrimp. They also made the perfect addition to buttery sauces to serve drizzled over Dover Sole, John Dory or Turbot

To make any fish ultra special, you can knock up a little shrimp butter, its so easy to do. Just melt 50g butter in a small pan. When it is foaming and a lovely golden-brown colour, remove from the heat and add your shrimps, a few capers, a squeeze of lemon juice and some chopped parsley.