Potted Shrimps

Potted shellfish are great when freshly made. Instead of shrimps, you could use crab, lobster or oysters using the juice of a lemon instead of the anchovy essence..

Ingredients

1lb of fresh shrimps
5 - 6 oz. Clarified butter (see earlier)
2 teaspoon anchovy essence
0.25 teaspoon ground mace (or nutmeg)
0.25 teaspoon cayenne pepper
Sea salt

Method

Preheat an oven to 350 deg F (180 deg C).
Put the shrimps into boiling water for a couple of minutes. Let them cool off and remove the shells.
Melt 3 oz of the ghee with the anchovy essence, mace, cayenne pepper and salt.
Put the shrimps into an oven proof dish and cover with the ghee mixture. Bake for 30 minutes.
Take it out and  drain off the ghee through a strainer (you'll need it later). Leave the shrimps to cool off.
Put the shrimps into 6 - 8 ramekin dishes. Pour over the strained ghee and leave to set.
Melt the rest of the ghee and pour it over the shrimps to a depth of about 0.25 in.
Serve with toast.