Brown Shrimp

Name: Brown Shrimp
Brand: REACH FOODS
SKU: BROWNSHRIMP
Price: 15.00 GBP
Availability: InStock

£15.00

Net: 100g Wild-caught, British waters Cooked, peeled, hand-picked

Wild British brown shrimp, hand-picked from the North Sea — tiny, sweet, and packed with a nutty, concentrated flavour that no larger prawn comes close to. Already cooked and peeled, ready to fold into brown butter with lemon, pile onto sourdough toast as potted shrimp, or scatter over a pan-fried Dover sole. One hundred grams of something that punches well above its weight.

Brown Shrimp

£15.00

Brown shrimp (Crangon crangon), wild-caught from the shallow coastal waters of the North Sea and hand-picked. These are the tiny, sweet, intensely flavoured shrimp that have been a cornerstone of British coastal cooking for centuries — the shrimp that potted shrimp was invented for, and the one that professional kitchens use to finish a Dover sole or to fold through brown butter with a squeeze of lemon. They arrive cooked, peeled, and ready to use in 100g packs — enough for a generous starter for two or a rich garnish for a main course.

What makes brown shrimp special is the concentration of flavour in something so small. The sweetness is pronounced, with a nutty, almost toasted quality that is completely different from the mild blandness of larger tropical prawns. They are one of the few British shellfish that genuinely compete with the finest Mediterranean and Japanese ingredients on flavour alone. Shipped frozen in insulated packaging — they may begin to thaw in transit, which will not affect quality. On delivery, store in the fridge and use within 3–4 days. Do not refreeze after thawing.

Producer: Wild-caught by local fishermen from the North Sea and Morecambe Bay using traditional methods. Hand-picked for quality.

Ingredients: Brown shrimp (Crangon crangon).

Storage: Shipped frozen in insulated packaging. May begin to thaw during transit — this will not affect quality. On delivery, refrigerate and consume within 3–4 days. Do not refreeze after thawing.

Net: 100g

Allergens: Crustaceans (shrimp).

These shrimp are already cooked and peeled — they need no further cooking, only gentle warming if you want to serve them hot.

Potted shrimp: Melt 100g of unsalted butter gently in a small saucepan. Add a pinch of ground mace, a small pinch of cayenne, and a grating of nutmeg. Stir in the brown shrimp and warm through for 2 minutes — do not let the butter boil. Spoon the shrimp and butter into ramekins, pressing down lightly. Chill in the fridge until the butter sets. Serve at room temperature on hot toast — sourdough or a good white bloomer. This is one of the great British dishes, and it takes about ten minutes.

Brown butter shrimp: Melt a generous knob of unsalted butter in a pan over medium heat. Let it foam, then continue cooking until the milk solids turn a light hazelnut brown and the butter smells nutty. Add the shrimp and warm through for 60 seconds. Squeeze in lemon juice — it will sizzle — and add a scattering of chopped parsley. Spoon over pan-fried Dover sole, a piece of grilled white fish, or simply onto toast.

With scrambled eggs: Fold the shrimp through softly scrambled eggs just before they come off the heat. The residual warmth is enough. Add a few snipped chives and serve on toast.

As a garnish: Warm the shrimp briefly in butter and use as a garnish for pan-fried sole, plaice, or any simply cooked white fish. A handful of brown shrimp in beurre noisette over a Dover sole meunière is a classic combination.

On toast: The simplest approach — spread good butter on hot toast, pile the shrimp on top, add a squeeze of lemon, and eat. Sometimes the best preparations are the ones with the fewest steps.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Brown shrimp (Crangon crangon), wild-caught from the shallow coastal waters of the North Sea and hand-picked. These are the tiny, sweet, intensely flavoured shrimp that have been a cornerstone of British coastal cooking for centuries — the shrimp that potted shrimp was invented for, and the one that professional kitchens use to finish a Dover sole or to fold through brown butter with a squeeze of lemon. They arrive cooked, peeled, and ready to use in 100g packs — enough for a generous starter for two or a rich garnish for a main course.

What makes brown shrimp special is the concentration of flavour in something so small. The sweetness is pronounced, with a nutty, almost toasted quality that is completely different from the mild blandness of larger tropical prawns. They are one of the few British shellfish that genuinely compete with the finest Mediterranean and Japanese ingredients on flavour alone. Shipped frozen in insulated packaging — they may begin to thaw in transit, which will not affect quality. On delivery, store in the fridge and use within 3–4 days. Do not refreeze after thawing.