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Potted Shrimp

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      Title: POTTED SHRIMP
 Categories: Shrimp, Seafood
      Yield: 8 Servings
 
      1 lb Fairly small shrimp, shells
           On
      1 c  Butter
      2 ts Fresh lemon juice
           Pinch of nutmeg
           Pinch ground mace
    1/4 ts Cayenne pepper
           Salt & pepper
 
  1) Bring a large pot of salted water to a boil. Toss the shrimp and, 1
  minute later, start tasting them; they'll cook very quickly. Drain
  them immediatly and peel when they are cool. Cut them into little
  bite-size pieces.
  
  2) Melt 1/2 c of the butter over medium heat; stir in the shrimp,
  lemon juice, nutmeg, mace, cayenne, salt and pepper, and turn off the
  heat. Divide the shrimp among small bowls or place in a nice crock.
  
  3) Melt the remaining butter over very low heat. Skim the foam off
  the top, then carefully pour the clarified butter over the shrimp,
  leaving the butter solids in the pan. Refrigerate immediately.
  
  4) Served chilled or slightly warmed as a spread ( Traditionaly
  served on brown bread. ) Alternatives for this:
  
  Char crabmeat lobster meat salmon
 
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