Potted Shrimp

Potted Shrimp

Ingredients:

1/2 lb freshly-churned butter
1/2 lb cooked shrimp, peeled and chopped
Salt and freshly ground pepper to taste
A smidgeon of ground mace
Cayenne pepper to taste (preference)
Sprigs of fresh dill for garnish
Thinly sliced bread, toasted if desired, crackers and/or melba toast
Lemon wedges for garnish

Heat half the butter in a saucepan over moderate heat, skimming off and discarding the foam as it rises to the top. Add the shrimp, salt, pepper, mace and cayenne, and heat without boiling. Spoon the mixture into 4 to 6 custard cups.

Melt the remaining butter, skimming off and discarding the foam as it rises to the top; and spoon over the shrimp, leaving the sediment behind. Cool until the butter is almost set and place a small sprig of dill on the surface of the butter.

Chill in the refrigerator and let set at room temperature for 30 minutes before serving. Serve with bread, crackers and/or melba toast, and lemon wedges.

Serves up 4 to 6.