Potted brown shrimps
Cooked brown shrimps covered with mace and lemon clarified butter, then chilled to set.
Active time25 min
Cooking5 min
Total2 h 30 minResting : 2 h
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Ingredients
- 1 small lemon
- 1 pinch of ground cayenne pepper
- 200 g ready-made clarified butter
- 200 g cooked peeled brown shrimps
- ¼ tsp ground white pepper
- 1 pinch of salt
- ¼ tsp ground mace
Preparation
Squeeze the required portion of lemon. Gently melt the clarified butter in a saucepan. Add the lemon juice, mace, white pepper, cayenne and salt. Simmer very gently for 5 min, then remove from the heat. Cool slightly without letting the butter set.
Use for the recipe: half a small lemon (prepare 1 small lemon).
half a small lemon1 pinch of ground cayenne pepper200 g ready-made clarified butter¼ tsp ground white pepper1 pinch of salt¼ tsp ground mace- saucepan
- spoon
Pack the shrimps into small ramekins. Pour over their still-liquid spiced butter to cover them. Refrigerate for at least 120 min, until set. Serve as a starter.
200 g cooked peeled brown shrimps- ramekins
- spoon
Allergens
- Crustaceans
- Milk
Composition to check for: Celery, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.