Potted Shrimps

These shrimps are perfect for lunch or an early evening snack, perfect also on brown bread or with a large green salad.

 

110g/4oz butter (keep 50g for clarified butter)

pinch of cayenne pepper

pinch of ground nutmeg

500g/1lb 2 oz  shrimps

Salt & freshly ground black pepper to season.

 

To Serve

Melba toast / crostini bread

1 bunch watercress washed

1 lemon cut in 4 wedges

 

Put 50g of butter in a small pan over a low heat to clarify.   Leave aside until required.

 

Place the remaining butter in a pan and melt over a low heat then add the cayenne pepper and nutmeg. Add the shrimps and cook for 2 -3 minutes, stir to combine with the flavoured butter. Season with salt and freshly ground black pepper.

Divide the shrimps between the little pots or ramekin dishes and press down gently using the back of a spoon, divide any remaining butter over the shrimps.  Top with the clarified butter and chill in the fridge.