Eat the Season: Brown Shrimp

While shrimping on our shores dates back over 500 years, the popularity only took off when the innovation of potted shrimps helped extend the shelf life and the coming of the railway in the 19th century took the delicacy from the coast to cities nationwide.

Furness Fish, Poultry and Game Supplies is a family business, which was launched in the 1970s by Les Salisbury, who used to go shrimping on a horse and cart as a young boy. Building a reputation for the finest produce and customer service, the business went from strength to strength, supplying shrimps and its famous ‘Morecambe Bay Potted Shrimps’ to hotels and restaurants throughout Cumbria and Lancashire. With brown shrimps in season from June through to October, we caught up with Director Claire Worrall for some creative ways to incorporate shrimp in menus.

1. Purely Potted

A legendary seaside treat, potted brown shrimps were first created to extend shelf life. Our locally caught shrimps are boiled in butter with a secret combination of spices until they are tender before being sealed in butter and packed into pots. They can be used as toppings but serving them simply with some crusty bread is heaven.

2. Pucker Paella and Pasta

Potted shrimp makes a fantastic addition to a punchy seafood paella or pasta.

3. Super Seafood Sarnie

Perfect for picnics, one of my favourite ways with brown shrimps is simply cooked in butter and loaded onto a muffin with more butter.

4. Get Stuffing

I love fish on the barbecue or grill and for a little touch of class and an extra hit of the sea, I love to stuff my fish, especially trout, with brown shrimp.

5. Seafood Sauces

Whether they’re blitzed up with a hit of garlic, the zest of lemon or a kick of chilli, brown shrimps are great for quick and easy silky sauces to accompany seafood.

Waste not, want not

We don’t sell shrimp in shells but if you are buying them fresh, never throw away the shells. They make the most wonderful stocks that can be used for soups, stews, risottos and sauces.