Potted Shrimps Recipe
Potted Shrimps Recipe with Shrimps, Butter, Lemon, Nutmeg & Watercress.
INGREDIENTS
2 pints (1.2 litres) Shrimps
4 oz (100g) Butter
The Juice of 1 Lemon
Pinch of Ground Nutmeg
3 oz (75g) Clarified Butter
1 Bunch of Watercress
METHOD
To make clarified butter: Heat and melt the butter very gently on a low heat in a wide saucepan. Then carefully pour off the top clear butter into a clay container (or a mug) and dispose of the whitish deposits.
Clean the Shrimps and chop them very fine. Mix with the Butter and then add the Lemon Juice and Ground Nutmeg. Beat and mix together everything well.
Divide the mixture into four small ramekins or pots. Press down firmly and cover with the Clarified Butter. Allow to cool.
Cover ramekins and keep chilled until needed.
Serve the ramekin on a plate with a garnish of Watercress.
Serves 4.
Based on the Potted Shrimps recipe in:
Hamlyn All Colour Cook Book
by Mary Berry, Ann Body & Audry Ellis (Hamlyn 1970).