Put the butter, mace, cayenne pepper and a little grated nutmeg into a medium-sized pan and leave to melt over a gentle heat.
Add the peeled shrimps and stir over the heat for a couple of minutes until they have heated through, but don't let the mixture boil.
Remove the mace and divide the shrimps and butter between 6 small ramekins. Level the tops and then leave them to set in the fridge.
Spoon over a thin layer of clarified butter and leave to set once more. Serve with plenty of brown toast or crusty brown bread.
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