James Martin’s potatoes with potted shrimp butter recipe
If James Martin had to pick just two ingredients to cook with for the rest of his life, we reckon he’d opt for butter and potatoes. After all, the Yorkshire-born chef has penned cookbooks dedicated to each of these foods.
We can hardly blame him, especially when faced with this beauty of a recipe: new potatoes tossed in butter laced with lemon, parsley, spices and (best of all) tiny, tasty brown shrimp. Combining James’ two big loves, it’s a wonderfully comforting dish that’s brilliantly (and surprisingly) easy to make.
Making flavoured butter is a great way to add complex flavours to otherwise simple side dishes, elevating them to scene-stealers that will have everyone asking for more.
Things to note:
This recipe calls for brown shrimp, which are sold pre-cooked.
You’ll end up with twice the quantity of shrimp butter needed for the recipe. The remainder can be frozen (wrap in clingfilm or freeze in an ice cube tray before transferring to a sealable bag) or stored in the fridge for up to 5 days. Save it for your next batch of these potatoes, use it to baste meats or toss it through roasted veg for extra oomph.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 800 g new potatoes, scrubbed (we like Jersey Royal)
- 1 pinch of salt
- 250 unsalted butter, room temperature
- 180 peeled brown shrimp
- 20 g parsley, finely chopped
- 1 lemon, juiced and zested
- 2 tsp Worcestershire Sauce
- 0.5 tsp mace powder
- 0.5 tsp cayenne powder
- 1 pinch salt and pepper, to taste
- 28.2 oz new potatoes, scrubbed (we like Jersey Royal)
- 1 pinch of salt
- 250 unsalted butter, room temperature
- 180 peeled brown shrimp
- 0.7 oz parsley, finely chopped
- 1 lemon, juiced and zested
- 2 tsp Worcestershire Sauce
- 0.5 tsp mace powder
- 0.5 tsp cayenne powder
- 1 pinch salt and pepper, to taste
- 28.2 oz new potatoes, scrubbed (we like Jersey Royal)
- 1 pinch of salt
- 250 unsalted butter, room temperature
- 180 peeled brown shrimp
- 0.7 oz parsley, finely chopped
- 1 lemon, juiced and zested
- 2 tsp Worcestershire Sauce
- 0.5 tsp mace powder
- 0.5 tsp cayenne powder
- 1 pinch salt and pepper, to taste
Details
- Cuisine: British
- Recipe Type: Seafood
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Add the salt to a large pan of cold water, add the potatoes and bring to a boil. Simmer for 15-20 minutes until the potatoes are cooked through. Drain and return to the pan, off the heat.
- Meanwhile, in a large bowl, whip the butter by hand until softened and airy. (You could also use a stand mixer.)
- Add the parsley, shrimp, lemon juice and zest, Worcestershire Sauce, mace and cayenne to the whipped butter and mix until well combined.
- Toss half of the shrimp butter through the warm potatoes, allowing it to melt slightly before serving.
Recipe courtesy of Jersey Royal potatoes in collaboration with James Martin.
You might also like:
James Martin's tagliatelle with salmon recipe
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature