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Pack details
- 454g (1lb) of cooked, peeled pink shrimps
- Small, sweet, briny — very different from standard king prawns
- No prep needed — defrost and use
How to use
- Potted shrimp: warm in clarified butter with mace, nutmeg and cayenne, pot into ramekins, seal with a butter cap, chill
- On hot buttered toast with lemon and cracked pepper — ten-minute classic
- Fold through fish pie, an omelette or scrambled eggs at the last minute
- Stir into chowder, kedgeree or a creamy pasta just before serving
Sourcing and delivery
- Cold-water pink shrimps, traditionally peeled and cooked
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
