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Melt 1 ½ packets of butter into a large saucepan. Once melted, add the shrimps and stir gently until the shrimps are well coated.
Add in a pinch each of mace, white pepper, cayenne pepper and grate in a little nutmeg -all to taste. Stir through and cook for 20 minutes. Put the shrimps into tray and leave to cool.
When cool, mix through ensuring that the shrimps are fully coated in the butter and spices. Divide evenly into suitable containers, i.e. ramekins.
Soften the remaining butter, then spoon a thin layer on top of the prawn mixture make a seal. Place the potted shrimp into the fridge and leave to set for 6-8 hours.
Once set, serve with brown bread and butter, a wedge of lemon and some watercress.
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