This favourite seafood starter gets a new flavour with the addition of ground spices to the butter.
350 g (12 oz) cooked fresh or frozen shrimps
180 g (6 oz) butter
1 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp freshly ground pepper
1/2 tsp paprika
Lemon wedges and small parsley sprigs or dill to garnish
180 g (6 oz) butter
1 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp freshly ground pepper
1/2 tsp paprika
Lemon wedges and small parsley sprigs or dill to garnish
method
1. If using frozen shrimps, defrost and dry well on paper towels. To clarify the butter, heat on MEDIUM for 2 minutes. Leave the butter to stand for about 15 minutes.
2. Skim the salt from the top of the butter and carefully pour or spoon off the clear butter oil. Discard the milky sediment in the bottom of the dish.
3. Combine the clarified butter and the spices in a clean bowl and cook for 1 minute on HIGH.
4. Stir in the shrimps and spoon the mixture into 6 small ramekins pressing it down firmly
5. Spoon over any remaining butter, cover and chill until firm.
6. To serve, turn out the shrimps onto small plates and garnish with lemon wedges and sprigs of parsley or dill.
2. Skim the salt from the top of the butter and carefully pour or spoon off the clear butter oil. Discard the milky sediment in the bottom of the dish.
3. Combine the clarified butter and the spices in a clean bowl and cook for 1 minute on HIGH.
4. Stir in the shrimps and spoon the mixture into 6 small ramekins pressing it down firmly
5. Spoon over any remaining butter, cover and chill until firm.
6. To serve, turn out the shrimps onto small plates and garnish with lemon wedges and sprigs of parsley or dill.
serving amount
serves 4
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