Potted Shrimp
Ingredients
- 3/4 lb. of butter
- 1/2 tsp. mace
- 1/2 tsp. ground nutmeg
- 1/8 tsp. cayenne pepper
- 1 tsp. salt
- 2 and 1/2 C. canned tiny shrimp, drained
Directions
Slowly melt 1/4 lb. of the butter over low heat. Skim off the surface foam and remove the butter from the heat for a couple of minutes. Spoon the clear butter on top into a skillet and discard the solids at the bottom of the pan. Reserve this clarified butter. Melt the remaining 1/2 lb. of butter over moderate heat. When is has melted, add the mace, nutmeg, cayenne pepper and salt. Add the shrimp and mix well. Spoon the mixture evenly into 8 individual custard cups or individual baking dishes. Seal each dish by pouring a thin layer of the clarified butter over each. Refrigerate for at least 8 hours before serving. Serve with hot toast.
