Potted Shrimp
A classic English appetizer or starter.
Ingredients
- 8 ounces Salad shrimp, small shrimp or brown shrimp
- 1 cup unsalted butter
- ⅛ tsp mace
- ¼ tsp sea salt (to taste)
- ⅛ tsp cayenne pepper
- ⅛ tsp nutmeg
Garnish
- Dill sprigs
- Lemon Wedges
- Baguette
Instructions
- Take 1/4 cup of the shrimp and chop fine.
- Melt 1/2 cup of the butter in a sauce pan. When melted stir in the shrimp, mace, salt, cayenne pepper, and nutmeg and mix well. Do not boil but just a high simmer.
- When hot pour equally the mixture into 4 ramekins. Let them cool.
- Add the remaining butter to a seperate sauce pan and heat. You can make clarified butter and use this. I prefer the unclarified butter.
- Place a sprig of dill on top of the cooled shrimp pot.
- When hot, carefully spoon onto the cooled ramekins covering the shrimp and dill completely.
- Again, let the pots cool to room temperature, then place in the refrigerator to let them set completely. Overnight is best.
- To serve remove from the refrigerator at least 30 minutes prior to serving. You want these at room temperatur.
- Serve with a slice of lemon and baguette slices.
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