• 1 kg brown peeled shrimp

  • 2 packets of salted butter

  • White pepper

  • Mace

  • Nutmeg

  • Cayenne pepper

  • To Serve

  • Brown bread and butter

  • Lemon wedges

  • Watercress


  • 1.

    Melt 1 ½ packets of butter into a large saucepan. Once melted, add the shrimps and stir gently until the shrimps are well coated.

  • 2.

    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.

  • 3.

    When cool, mix through ensuring that the shrimps are fully coated in the butter and spices. Divide evenly into suitable containers, i.e. ramekins.

  • 4.

    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.

  • 5.

    Once set, serve with brown bread and butter, a wedge of lemon and some watercress.

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Posted by JohnReport
I think that the recipe would be assisted greatly by the inclusion of some weights and/or measures and some more explanations. How big is a pinch. There are now measures for pinch, dash and smidgen. Cooking shrimps for 20 minutes would turn them into flavoured rubber.
Whats a packet of butter? Come on this is a hastily written nothing recipe.