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Tom Parker Bowles' potted shrimps

To prevent the butter being hard and tasteless, allow the chill to go off the potted shrimps before serving

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Ingredients (Serves 6)

  • 175g/6oz unsalted butter
  • 1 tsp ground black pepper
  • 1/2 tsp ground mace
  • 1/2 tsp ground cayenne pepper
  • 1 small bay leaf
  • 450g/1lb peeled brown shrimps
  • Salt
  • Brown bread to serve
  • Sprigs of fresh dill to garnish
  • 1 unwaxed lemon cut into six wedges

Melt the butter in a pan. Stir in the ground black pepper, mace, cayenne pepper and bay leaf, then allow to cool until just warm. Remove the bay leaf.

Divide the shrimps between 6 ramekins. Cover with the spiced butter and a little salt, then chill in the fridge until set.

Griddle the brown bread until toasted then serve warm with the potted shrimps, garnished with a sprig of dill and with a lemon wedge for squeezing over.



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