Potted shrimps
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | (75g) butter |
| 1¼ | pounds | (550g) cooked shrimp |
| ½ | teaspoon | (2.5ml) black pepper |
| Pinch of cayenne pepper | ||
| ½ | teaspoon | (2.5ml) mace |
| Salt to taste | ||
| 2 | tablespoons | (30ml) Half and half cream |
| Brown toast, cut into strips | ||
| Lemon wedges | ||
Directions
Melt ⅓ of the butter in a frying pan and toss the shrimp, spices and seasoning over medium heat for about 3 minutes. Add cream, check seasoning and pack into ramekin dishes. Pour over the rest of the butter, after clarifying. Chill. Serve with strips of toast and lemon wedges. Source: Adapted by Deborah Kuhnen from 'The Hot and Spicy Cookbook' by Sophie Hale, ISBN 0-7858-0505-2.
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