← Nouns Cooking · British & Irish

Ingredients

• 150 g unsalted butter
• ½ tsp Ground mace
• 1 pinch Cayenne pepper
• 1 pinch grated nutmeg
• 200 g cooked, peeled brown shrimps (or small prawns)
• 1 tbsp lemon juice, plus wedges to serve
• Salt
• hot brown toast, to serve (optional)

Method

1. Melt the butter in a small pan over low heat. Leave it to stand for a minute, then spoon off any foam and pour the clear yellow butter into a jug, leaving the milky solids behind.
2. Return 100 g of the clarified butter to the pan with the mace, cayenne and nutmeg and warm gently for 2 min to infuse.
3. Add the shrimps and lemon juice and stir over low heat for 2 min, just to warm the shrimps through without cooking them further. Season lightly with salt.
4. Pack the shrimps and spiced butter into four small ramekins, pressing down so they are covered. Chill for 20 min until just set.
5. Gently warm the remaining clarified butter, pour a thin layer over each pot to seal, then chill for at least 1 hour 30 min until firm.
6. Take out of the fridge 15 min before serving so the butter softens, and serve with hot toast and lemon wedges.

Tips

• Sealed with butter they keep for 3–4 days in the fridge.
• Shellfish is a common allergen; the toast contains gluten.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs Olive Magazine