Tasty brown shrimps tossed with lemon and cayenne and topped with butter. Made by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
- 300 g10½ oz cooked brown shrimps
- Zest of 1 lemon
- 1 shallots, finely diced
- 200 g7 oz butter
- 1 blade of mace or 1/2 tsp ground mace
- A good pinch of cayenne pepper
- Salt and ground black pepper
To serve:
- Pink grapefruit segments
- Slices of bread
- Lettuce leaves
Method: How to make Potted shrimps
Mix the lemon zest with the shrimps.
Gently fry the shallots in a little of the butter until soft. Allow to cool and mix with the shrimps.
In a pestle and mortar grind the mace to a powder, add this along with the cayenne to the shrimps. Season with a little salt and pepper.
Melt the butter in a pan over a gentle heat. Using a metal spoon, skim off the white froth from the top of the butter so that you are left with a clear yellow liquid.
Spoon the shrimps into individual ramekin dishes and press down firmly. Pour over the butter. Make sure the shrimps are completely covered with an even layer of butter on top.
Cover with cling film and leave to set in the fridge.
Serve with slices of bread, lettuce leaves and pink grapefruit segments and a drizzle of balsamic vinegar.
