Potted shrimps

Yield: 4 Servings

Measure Ingredient
3 ounces (75g) butter
1¼ pounds (550g) cooked shrimp
½ teaspoon (2.5ml) black pepper
\N \N Pinch of cayenne pepper
½ teaspoon (2.5ml) mace
\N \N Salt to taste
2 tablespoons (30ml) Half and half cream
\N \N Brown toast, cut into strips
\N \N Lemon wedges

Melt ⅓ of the butter in a frying pan and toss the shrimp, spices and seasoning over medium heat for about 3 minutes. Add cream, check seasoning and pack into ramekin dishes. Pour over the rest of the butter, after clarifying. Chill. Serve with strips of toast and lemon wedges. Source: Adapted by Deborah Kuhnen from 'The Hot and Spicy Cookbook' by Sophie Hale, ISBN 0-7858-0505-2.

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