Potted Shrimp Recipe
8 oz. unsalted butter
Scant 1/2 lb. cooked and peeled bay shrimp, smallest size available
Clarify the butter by melting it slowly in a small pan; set aside to cool a bit and then spoon froth off the top. Pour rest through a fine sieve, leaving any milky residue in the pan. Set a third of the clarified butter aside for later. Place the remaining butter in a bowl and season generously with nutmeg. Add a dash each of salt, cayenne pepper and a generous squirt of lemon juice. Toss the shrimp with the warm, seasoned butter and let steep a few minutes. Pack into a small china crock or soufflé dish, cover with plastic wrap and chill. When firm, pour on the unseasoned portion of clarified butter, re-cover and return to refrigerator. Serve with warm toast fingers.