Potted Shrimps

Hand held up high, I think that potted shrimps are, perhaps, one of the best traditonal British dishes of all time. Recently, I ordered some at the downstairs bar below Bibendum in the Fulham Road. They were completely delicious, buttery, flavoured with nutmeg, and served with simple brown bread.

By shrimps, I mean those small brownish Morecambe Bay shrimps, rather than the large Oriental variety. Melt some unsalted butter with mace, cayenne pepper, paprika, and some grated nutmeg in a small pan. Add the peeled brown shrimps, and cook them very briefly in the butter at a low heat, ideally adding any juices left over from the shrimps. Squeeze in a generous amount of lemon juice. Season with salt and pepper, and divide the mixture into ramekin dishes.

Let them set in the fridge, and then top them off with some unclarified butter. The butter will act as a seal. When they're ready to serve, spoon out the potted shrimps, and spread them on slices of brown bread. It's best if they're served at room temperature, so that the slightly spicy butter goes soft. Perfect for this time of year or for picnics.