POTTED SHRIMPS

Ingredients

100 gram box of  Peeled Brown Shrimps

50g (2oz) Butter

pinch each of Mace,Cayenne and Nutmeg

Method

Melt the butter and add the spices. Add shrimps and mix very gently until they are hot but not actually boiling. Put into individual pots and chill

To serve, stand the pots for a few moments in a bowl of very hot water, as soon as the butter softens you can turn them out on to individual plates. Garnished with lettuce leaves, lemon wedges and sprigs of parsley as well as hot buttered toast on each plate.

This recipe works well with crab meat or chopped lobster meat.

If you want to keep them for a week or two, cover each pot with a layer of clarified butter.

Clarified Butter

Heat 100g (4oz) butter gently so that it separates becoming oily with a white foam on top. Strain through a muslin cloth into a bowl.