| |
|
What You Need:
(To Serve: 6)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| 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.
|
|
|
|
|
