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Potted Shrimps
Emily Davenport
2 servings
15 minutes
281
British
Starters and Snacks
These delicious Potted Shrimps are the perfect starter for two. Just serve with brown bread or hot toast.
This is a Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Unsalted butter 50g (2oz)
- Shrimps 150g (5oz), shelled weight
- Ground nutmeg a pinch
- Ground mace a pinch
- Salt and freshly ground black pepper
- Brown bread or hot toast to serve
Directions
- Gently melt the butter in a small saucepan over a very low heat
- Simmer gently until a foam rises to the top then remove the foam with a spoon
- Carefully pour the clarified butter from the top into a jug and discard the milky residue underneath
- Melt half of the clarified butter and stir in the shrimps, nutmeg, mace and seasoning to taste
- Spoon the mixture into two ramekin dishes and chill until the mixture has set
- Melt the remaining clarified butter and spoon over the top of the shrimps
- Chill once again until the mixture has set
- Serve with toast or crusty brown bread, using the butter layer on top of the ramekins to spread on the toast first.