From Morecambe Bay in Lancashire – brown shrimp, a king among fellow crustaceans, and one that reaches the heady heights of gastronomic nirvana when potted, in spiced butter, then spread thick across hot brown toast.
‘The Germans, French and Belgians, they’re all mad about the brown shrimp. Here, they’re still popular. But not in the same scale
There’s a season too, March or April until the end of June. And a few weeks in the late summer. Our come in 500grams are cooked and whole, wild caught.
