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  Added: May 18, 2007  •  Visited (387)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Potted Shrimp
What You Need:
  • ½ pound (2 sticks) plus 4 tablespoons butter, cut into ¼-inch bits
  • ½ teaspoon mace
  • ½ teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 pound shelled, cooked tiny fresh shrimp (60 or more), or substitute 2 cups drained, canned tiny shrimp

  • How To Cook:
    1. In a 1½- to 2-quart saucepan, clarify ¼ pound of the butter by melting it slowly over low heat. Skim off the surface foam and let the butter rest off the heat for a minute or two.

    2. Then spoon the clear butter on top into a heavy 6- to 8-inch skillet and discard the milky solids at the bottom of the saucepan.

    3. Melt the remaining ¼ pound plus 4 tablespoons of butter over moderate heat in a heavy 3- to 4-quart saucepan. When the foam begins to subside, stir in the mace, nutmeg, cayenne pepper and salt. Add the shrimp, turning them about with a spoon to coat them evenly.

    4. Spoon the mixture into six 4-ounce individual baking dishes or custard cups, dividing the shrimp equally among them. Seal by pouring a thin layer of the clarified butter over each. Refrigerate the shrimp overnight or for at least 6 hours.

    5. Potted shrimp are traditionally served with hot toast as a first course or at tea time.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Europe » England
    Main Ingredient » Shellfish » Shrimps
    Main Ingredient » Dairy » Butter
    Main Ingredient » Nuts » Nutmeg
    Dish » Appetizers

     





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