A favourite dish for now
Added August 17, 2012 at 9:56 am
- 200g butter
- 2 small pieces mace
- a good pinch cayenne pepper
- 600ml peeled and cooked shrimps
Place the butter, mace, cayenne and a grating of nutmeg in a small pan over a low heat. The idea is to melt the butter and infuse it with the spices.
When melted pour off half the butter and reserve. This is the clarified butter you will use to seal the pots.
Add the shrimps to the remaining warm butter and toss gently. Season with salt and pepper. Spoon into six suitable containers and gently flatten the top. Refrigerate for at least an hour.
Reheat the clarified butter so it will pour and add to the top of each pot to seal the shrimps. Refrigerate again until ready to serve. You’ll need lots of brown toast or crusty bread.
Our new whiskey sour
The glass is still to be decided on but egg white is in (it wasn’t before!)