Potted Shrimp Recipe
8 oz. unsalted butter
Scant 1/2 lb. cooked and peeled bay shrimp, smallest size available
Lemon juice
Nutmeg
Cayenne pepper
Salt
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 souffl� 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.
Serves 4-6.