The Royal Chef At Home: Easy Seasonal Entertaining

POTTED SHRIMP

MAKES 4 FOUR OUNCE RAMEKINS

1 stick salted butter ½ teaspoon lemon juice Toast points, to serve alongside

2 sticks unsalted butter ¼ teaspoon nutmeg teaspoon cayenne pepper ¼ teaspoon allspice

8 ounces peeled cooked shrimp (90/110 count—the tiny bay shrimp that you would use for shrimp salad)

1 Melt the unsalted butter in a sauté pan until hot and the foam has subsided. Mix in the nutmeg, cayenne and allspice. Pour over the shrimp and cook until shrimp and stir. Spoon into the ramekins. Refrigerate until the butter/shrimp mixture is firm.

2 Melt the remaining butter and stir in the lemon juice. Spoon this protective butter layer over the potted shrimp and refrigerate until set.

3 Serve with warm toast.

138 THE ROYAL CHEF AT HOME