Potted Shrimps

Method

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1. Melt the 200 g butter in a wide pan over the lowest heat with the mace, cayenne, nutmeg and salt. Do not let it bubble.

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2. Take the pan off the heat, tip in the shrimps and turn them through the butter until they are warm and coated.

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3. Add the lemon juice and check the seasoning — it should be noticeably peppery.

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4. Divide between six small pots, pressing the shrimps down so the butter rises around them.

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5. Refrigerate 30 minutes, until firm.

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6. Melt the remaining butter, let the milky solids settle, and pour the clear fat over each pot to seal.

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7. Refrigerate until set, then bring back to cool room temperature for 20 minutes before serving.

   Mark done Start 20 min timer

Chef’s Tips

• Never let the butter bubble. The shrimps only need warming.
• Mace, not nutmeg. It is the flavour that makes it taste right.
• Seal with clarified butter or they will not keep.

Pairing Suggestions

• Hot brown toast
• Cayenne and lemon
• A cold dry white

Storage & Reheating

Refrigerated under their butter seal for 5 days. Once broken, eat within 2 days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.