A traditional British speciality, Potted Shrimps or Prawns are very easy to prepare. White fish is often added to the shrimps or prawns and the mixture may be put into one big dish rather than small individual pots. Serve with thin slices of brown bread and garnish with watercress. Potted Shrimps or Prawns may be kept for up TO 1 week in the refrigerator.
5 oz. butter
½ teaspoon ground mace
½ teaspoon cayenne pepper teaspoon salt teaspoon black pepper
1 lb. shrimps or prawns, cooked and shelled
3 oz. clarified butter, melted
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, stir in the mace, cayenne, salt and pepper. Add the shrimps or prawns to the pan and coat them thoroughly with the seasoned butter. Remove the pan from the heat.
Spoon equal amounts of the mixture into
10 small pots, leaving a J-inch space at the top. Pour
1 tablespoon of the clarified butter into each pot. Cover the pots with aluminium foil and put them in the refrigerator to chill for at least
Remove the pots from the refrigerator. Remove and discard the foil and serve at once.