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Potted Shrimps


  • 100g/4oz butter

  • 2 blades of mace

  • a good pinch of cayenne pepper

  • freshly grated nutmeg

  • 570ml/1 pint peeled brown shrimps

  • 6tbsp clarified butter


  • 1.

    Put the butter, mace, cayenne pepper and a little grated nutmeg into a medium-sized pan and leave to melt over a gentle heat.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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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