Potted Shrimp

Yield:  4 servings

Preparation time is 20 minutes, 2 hours to set

Ingredients

• 85 grams butter (3 ounces)
• 225 grams shelled small shrimps, cooked (8 ounces)
• 1 large blade of mace
• ¼ teaspoon cayenne pepper
• 125 grams clarified butter (4 ounces)
• 8 slices thin brown toast
• lemon wedges

Directions

1. Melt the butter over a low heat in a small pan. If the shrimps look too large for the ramekins, chops them into pieces. Add the shrimps, mace and cayenne pepper to the butter and continue to heat the mixture but do not let it boil. When very hot, remove the mace from the mixture and divide the shrimps between four ramekins or pour them into one large bowl.
2. Set aside to cool. Then cover the top of each ramekin with clarified butter to seal it, pouring over a thick layer. Keep in the fridge before eating.
3. Serve with brown toast and lemon wedges.