Peeling brown shrimps is truly a labour of love, but the results are worth it. The shrimps will need the barest of flirtations with a pan of boiling salted water - a minute is more than enough before peeling.
Prep 30mins Cook 5mins Servs 2
Gently melt the butter in a small saucepan. Carefully pour the clear butter into another saucepan, leaving behind the milky solids. Pour 2–3 tbsp of the clarified butter into a warmed, small jug and set aside.
To the rest of the clarified butter in the pan, add the mace, cayenne and bay leaf. Simmer very gently for 2 minutes. Discard the bay leaf, then add the cooked, peeled shrimps and a squeeze of lemon juice. Stir for a couple of minutes, season with a little salt and white pepper, and remove from the heat.
Spoon the shrimps and butter into two ramekins or small jars, pour on the reserved clarified butter to cover in a thin layer and put into the fridge to set.
Remove the potted shrimp from the fridge 20 minutes or so before you want to serve them. Spread on to hot brown toast.
- 120g unsalted butter
- A pinch of ground mace
- A pinch of cayenne pepper
- 1 bay leaf
- 200g peeled, cooked brown shrimps, shrimps or rock pool prawns
- A squeeze of lemon juice
- Fine sea salt and freshly ground white pepper
- Hot brown toast
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