Title: Potted Shrimps
Categories: Seafood, Appetizers, Dkuhnen msn
Yield: 4 Servings

3 oz (75g) butter
1 1/4 lb (550g) cooked shrimp
1/2 ts (2.5ml) black pepper
Pinch of cayenne pepper
1/2 ts (2.5ml) mace
Salt to taste
2 tb (30ml) Half and half cream
Brown toast, cut into strips
Lemon wedges

Melt 1/3 of the butter in a frying pan and toss the
shrimp, spices and seasoning over medium heat for
about 3 minutes. Add cream, check seasoning and pack
into ramekin dishes. Pour over the rest of the
butter, after clarifying. Chill. Serve with strips
of toast and lemon wedges. Source: Adapted by Deborah
Kuhnen from 'The Hot and Spicy Cookbook' by Sophie
Hale, ISBN 0-7858-0505-2.
Posted to MM-Recipes Digest V3 #217

Date: Mon, 12 Aug 96 04:29:24 UT

From: "Deborah Kühnen"