Potted Shrimps

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A theme for the Christmas cook off and not a lot of prep time. BHT was hosting at Matts house so almost everything had to be prepped the day before and driven from Wiltshire to Chiswick after a day in the office.

Potted shrimps kicked off the meal – heavily laced with spices to give it a real zing.

This is not something to eat if you’re counting your calories or worried about cholesterol. It is rather tasty though.

Serves 4

300g unsalted butter (you’ll not need this much, but it’s an arse to have to clarify more if you don’t have enough)
Juice of ¼ lemon
¼ tsp ground mace
¼ tsp white pepper
½ tsp Gentleman’s Relish
200g cooked and peeled brown shrimps
Cayenne pepper

1. Clarify the butter. Strain through a couple of sheets of kitchen roll, into a jug.

2. Wipe pan, and pour in two-thirds of the butter. Add the lemon juice, mace, pepper, relish and a pinch of salt and simmer gently for 5 mins. Take off the heat and allow to cool. It needs a good stir to distribute the ingredients evenly. Divide the shrimps between 4 ramekins, pressing them in tightly.

3. When just warm, but still liquid, divide the spiced butter between the ramekins and put in the fridge to set. Once solid, pour over the remainder of the clarified butter and return to the fridge to set.

4. Serve with a sprinkle of cayenne pepper and a lot of hot toast.

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