| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Shrimp, Seafood | 8 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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