Potted prawns with pistachio

This recipe is from the Prawns and Pistachio episode of A is for Apple, hosted by Robert Jewell.

Serves 6

Ingredients

• 1 cup (250ml) butter
• 1 lb (454g) peeled and deveined medium (21/25 count) shrimp
• 2 tablespoons (30ml) butter
• ½ cup (125ml) roughly chopped pistachios
• Pinch of freshly grated nutmeg
• 2 tablespoons (30ml) Pernod
• ½ cup (125ml) shallots fine dice
• 2 tablespoons (30ml) lemon juice
• ¼ cup (60ml) fine chopped parsley
• 6 x 1 cup (250ml) ramekin containers

 Directions

1. Place the 1 cup (250ml) of butter in a sauce pan set over low heat.  Cook while skimming the top for milk solids until butter is clean from foam and has turned a golden colour. Reserve
2. Chop shrimp into ½ inch (1.25cm) chunks.
3. Place the 2 tablespoons (30ml) of butter into a large sauté pan set over medium high heat.  Allow butter to melt then add the shallots and shrimp.
4. Cook shrimp while stirring until they are bright pink and have lost their translucent colour.
5. Add a pinch of nutmeg and the pistachios just to warm.
6. Deglaze pan with Pernod and lemon juice. Season with salt and pepper. Cook a further minute. Remove from heat and toss with the parsley.
7. Divide the mixture between the 6 ramekins.
8. Pour the clarified butter into the ramekins to cover the surface by ¼ inch (.31cm).
9. Refrigerate 30 minutes before serving.
10. Serve with crusty bread.