Recipe - Potted Shrimps

3 ounce (75g) butter
1 One fourth pound (550g) cooked shrimp
One half teaspoon (2.5ml) black pepper
Pinch of cayenne pepper
One half teaspoon (2.5ml) mace
Salt to taste
2 tablespoon (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 0785805052.
Posted to MMRecipes Digest V3 #217

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

From: "Deborah Kühnen" DEBKUHNEN@msn.com