Potted Shrimps

Recipe by Rick Stein

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Ingredients

• 100g/4oz butter
• 2 blades of mace
• a good pinch of cayenne pepper
• freshly grated nutmeg
• 570ml/1 pint peeled brown shrimps
• 6tbsp clarified butter

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Method

• 1.
  Put the butter, mace, cayenne pepper and a little grated nutmeg into a medium-sized pan and leave to melt over a gentle heat.
• 2.
  Add the peeled shrimps and stir over the heat for a couple of minutes until they have heated through, but don't let the mixture boil.
• 3.
  Remove the mace and divide the shrimps and butter between 6 small ramekins. Level the tops and then leave them to set in the fridge.
• 4.
  Spoon over a thin layer of clarified butter and leave to set once more. Serve with plenty of brown toast or crusty brown bread.