Potted Shrimp

Ingredients

• 1400g (14 oz) small cooked and peeled shrimp (or brown shrimp if available)
• 2200g (7 oz) unsalted butter (or ghee for a clearer version)
• 3¼ tsp ground mace (or nutmeg)
• 4Pinch of cayenne pepper
• 52 tsp lemon juice
• 6Freshly ground black pepper
• 7Optional: small pinch of ground ginger or paprika

Instructions

1. 1Melt the butter gently over low heat. Add the mace, cayenne, and a good grind of black pepper. Let the spices infuse for 5–10 minutes without boiling.
2. 2Add the shrimp to the butter and stir gently to coat. If using raw shrimp, cook on low until they turn pink (2–3 minutes). Remove from heat and stir in the lemon juice.
3. 3Divide the mixture into 4 small ramekins or pots, pressing down lightly. Pour any remaining butter over the top to seal.
4. 4Cool, then refrigerate for at least 1–2 hours (or overnight) until set.
5. 5Serve at room temperature with warm sourdough toast or melba toast and a lemon wedge.
6. 6Tip: It keeps well in the fridge for 2–3 days. The butter seal preserves the flavour.