Brown shrimps with whisky

Brown shrimps with whisky

By
From
The Sunday Night Book
Serves
1
Photographer
Patricia Niven

Like many chefs, I love cooking at home for friends, but if I’m on my own I tend to make less effort, resorting mainly to toast and jam, or maybe a boiled egg. This little number is one I do make for myself, though, as it’s so simple and pretty heavenly – all very uplifting if the Sunday-night blues are setting in…

Ingredients

Quantity Ingredient
1 x 57 g tub potted shrimp
good pinch ground mace
good pinch cayenne pepper
2 tablespoons whisky, as a peaty, malty type of girl, I favour Islay
small clutch chives
2 teaspoons creme fraiche
sea salt
black pepper
1 thick slice toast of your choice, to serve

Method

  1. Put the potted shrimp in a small saucepan and heat gently until the butter has melted. Turn up the heat and add the whisky, letting it bubble off almost entirely before adding the crème fraîche and snipping in the chives. When everything is warmed through, season with salt and pepper to taste and spoon onto toast.
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