Potted Shrimp Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fairly small shrimp, shells
On,
1 cup: Butter,
2 tsp: Fresh lemon juice,
Pinch of nutmeg,
Pinch ground mace,
1/4 tsp: Cayenne pepper,
Salt & pepper,
Directions:
1) Bring a large pot of salted water to a boil. Toss the shrimp and, 1
minute later, start tasting them; theyll cook very quickly. Drain
them immediatly and peel when they are cool. Cut them into little
bite-size pieces.
2) Melt 1/2 c of the butter over medium heat; stir in the shrimp,
lemon juice, nutmeg, mace, cayenne, salt and pepper, and turn off the
heat. Divide the shrimp among small bowls or place in a nice crock.
3) Melt the remaining butter over very low heat. Skim the foam off
the top, then carefully pour the clarified butter over the shrimp,
leaving the butter solids in the pan. Refrigerate immediately.
4) Served chilled or slightly warmed as a spread ( Traditionaly
served on brown bread. ) Alternatives for this:
Char crabmeat lobster meat salmon
Source from luhu.jp
minute later, start tasting them; theyll cook very quickly. Drain
them immediatly and peel when they are cool. Cut them into little
bite-size pieces.
2) Melt 1/2 c of the butter over medium heat; stir in the shrimp,
lemon juice, nutmeg, mace, cayenne, salt and pepper, and turn off the
heat. Divide the shrimp among small bowls or place in a nice crock.
3) Melt the remaining butter over very low heat. Skim the foam off
the top, then carefully pour the clarified butter over the shrimp,
leaving the butter solids in the pan. Refrigerate immediately.
4) Served chilled or slightly warmed as a spread ( Traditionaly
served on brown bread. ) Alternatives for this:
Char crabmeat lobster meat salmon
Source from luhu.jp