Potted shrimps

Potted shrimps

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
200g butter
250g brown peeled shrimps
2 mace blades
pinch ground white pepper
pinch cayenne pepper
whole nutmeg
75-100g clarified butter

To serve

Quantity Ingredient
brown toast
lemon wedges

Method

  1. Melt the 200 g butter in a large saucepan, then stir in the shrimps, keeping the heat very low.
  2. Add the mace, white pepper and cayenne pepper. Grate in a pinch of nutmeg.
  3. Cook for 10 minutes, making sure the butter doesn’t burn. Taste and add more spices if needed. Tip the shrimps with the butter onto a tray and leave to cool slightly. Remove and discard the mace.
  4. Mix the shrimps through again, ensuring that they are fully coated in the spiced butter, then divide between 4 ramekins.
  5. Melt the clarified butter, then spoon a thin layer on top of each ramekin to seal. Leave to set in the fridge for at least 4 hours.
  6. Serve at room temperature with hot brown toast and a wedge of lemon, or melting over a hot crumpet. Eat within 48 hours.
Tags:
Leiths School of food and wine
cookery course
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