Potted Shrimps

Originally, potting shrimps was a form of preservation, like an english version of confit, but caught-on because of the taste. Brown shrimps must be cooked while they're alive and more often than not will be boiled at sea which means less work for you! You don't need to faff around with potted shrimps, simply serve with some crusty bread or warm toast and a wedge of lemon.

Ingredients:

1 lb peeled brown shrimps
12 oz unsalted butter
1 tspn cayenne
½ tspn white pepper
½ tspn ground nutmeg
1 tspn salt

Method:

1. Place the butter in a pan over a medium heat and stir until melted. Add the salt, cayenne, mace and pepper and stir for a minute or two being careful not to let it burn.

2. Add the shrimps and stir to coat with the butter and spices. Remove from the heat.

3. Spoon the mixture into little pots or ramekins and gently press down. Pour over any excess butter left in the pan and chill.

Potted shrimps can be made the day before you need them, though no further in advance than that, and make sure you take them from the fridge an hour or so before you want to eat them so the butter can soften a little.

If i'm going to serve the shrimps on really thick-cut rustic warm toast, which is what potted shrimps are best with, i add a couple of crushed cloves of garlic to step one. Perfect.

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