Potted Shrimps

For small casserole dishes or pots.

First, liquefy and clarify the butter in a Reindl without letting it brown. Turn off the heat and wait until the flocculation has settled, then pour the liquid butter through a piece of muslin.

Now heat about 3/4 of the butter repeatedly and form the shrimp and spices into it. All the ingredients should be hot, but the butter should not be brown. Divide the shrimp evenly among the pots or ramekins, baste with the remaining butter and set aside to cool.

(*) Patricia Clough: Danish Lurpak is best.

(**) Patricia Clough: In England, these come from the sandy mouth of the River Lune near Morecambe. Small, grayish-pink and sweet to the palate, they resemble North Sea crabs.

Tip: Stock up on high-quality spices – it pays off!

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