- 150g clarified butter (we like Lurpak)
- a few strips of mace
- ¼ tsp ground white pepper
- ¼ tsp ground black pepper
- juice ½ lemon
- 3 x 90g packs brown shrimp
- You will need:
- 4 ramekins
Heat around 100g of the clarified butter in a small saucepan along with the mace, peppers, lemon juice and a pinch of salt. Allow to simmer gently for 3-4 minutes then remove from the heat and set aside to cool slightly.
Place the shrimps in the ramekins and press in tightly. Pour over the butter and spice mixture and set aside in the fridge to solidify. Heat the remaining butter until just melted and allow to cool before pouring over the shrimp mixture. Set aside in the fridge to cool.
Clarified butter keeps for a long time so acts as a preservative for the shrimp. To make your own, melt butter then pour off the clear fat to use