Potted prawns

(26 ratings)
Woman's Weekly pot prawns recipe
Woman's Weekly pot prawns recipe
  • Serves: 4-6

  • Prep time:

    (not including defrosting or chilling time)
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Good dinner party starter or lunchtime snack, quick and easy to make using cooked frozen prawns


  • 150g (5oz) butter
  • 400g (14oz) cooked prawns, defrosted if frozen
  • Zest of lemon
  • Pinch of cayenne pepper
  • Pinch of nutmeg
  • Salt and ground black pepper
  • 4-6 sprigs of dill, for garnish
  • Melba toast or crispbreads, to serve
  • 4-6 small pots or dishes

If this recipe is prepared more than a day in advance, make sure the prawns are completely covered with butter to stop them drying out - so add a little more butter, if necessary


  1. Melt the butter in a pan, add the prawns and cook over a gentle heat for 3-4 mins, or until the prawns are hot.
  2. Stir in the lemon zest, cayenne pepper nutmeg and seasoning. Divide prawns between the pots or dishes and pour the butter over the top.
  3. Leave the mixture to cool so that the butter sets.
  4. Once cold, the prawns may be refrigerated for up to 2 days, but remove the pots/dishes from the fridge about 10-15 mins before serving, to allow them to warm slightly.
  5. Garnish each pot/dish with a sprig of dill and serve with Melba toast or crispbreads.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 253(kcal)
  • Fat 21.0g
  • Saturates 6.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(26 ratings)

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