Crumpets with potted shrimps and a poached egg recipe

Crumpets with potted shrimp recipe - Rick Stein Food Stories

As featured in the first episode of Rick Stein’s Food Stories, this dish, inspired by a visit to see a Morecambe shrimp fisherman, is perfect for brunch or supper with a nice glass of cold white wine. It’s also on the menu at The Seafood Restaurant for you to enjoy – but please do bear in mind the supply of shrimps is very dependant on the weather.

Ingredients for Rick’s crumpets with potted shrimps and a poached egg recipe


  • 100g butter
  • 2 shards of blade mace
  • A large pinch cayenne pepper
  • A good pinch ground white pepper
  • 300g cooked, peeled brown shrimps
  • 6 tbsp clarified butter
  • A few chives, snipped
  • 6 eggs, for poaching

For the crumpets

  • 150g plain flour
  • 1 tsp instant yeast
  • ½ tsp salt
  • 1/2 tsp sugar
  • 1 tsp baking powder
  • 200ml lukewarm water
  • 30g unsalted butter, melted

How to make Rick’s crumpets with potted shrimps and a poached egg recipe

  1. For the shrimps, melt the butter in a pan with the mace, cayenne and nutmeg over a low heat to infuse the butter with the spices. Add the peeled shrimps for a few minutes until they have heated through, but don’t allow to boil. Divide the shrimps between 6 ramekins and level spoon a tablespoon of clarified butter over each pot, leave to cool and set before serving.
  2. To make the crumpets, combine flour, yeast and salt, sugar and baking powder in a large bowl add the warm water and beat with an electric whisk for a few minutes to combine well. Cover with cling film and leave in a warm place for 30 minutes until the surface is bubbly, and slightly increased in volume.
  3. Grease 6 rings with plenty of soft butter. Brush a non-stick frying pan with the melted butter and heat over a med/high heat. Pour 1/6 of the mixture into each ring and cook for a couple of minutes then reduce the heat to medium and cook for a further 4-5 minutes, until the surface is full of holes and looks fairly dry. Carefully remove the rings, (using a palette knife if required), flip them over and cook for about 30 seconds to take on a little colour, cool on a wire rack, or serve immediately while warm. If not using immediately toast before serving.
  4. Poach eggs and to serve top each crumpet with the shrimps and then garnish with snipped chives.

Happy cooking


Charlie Stein’s wine pairing

A nice buttery, creamy Chardonnay is best friends with potted shrimp and all that butter. May I suggest our own White Burgundy, just the ticket.

Pre-order the book

Rick’s new book, Rick Stein’s Food Stories, accompanies the BBC Two TV series of the same name which celebrates his favourite recipes from recent travels around the UK – including Cumbria, Belfast, Bristol and Birmingham. Pre-order a signed copy from our online shop.