| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| English | Appetizers, English | 4 | Servings | |
INGREDIENTS
| 1 | lb | Shelled shrimps |
| 1 | t | Mace |
| 8 | oz | Butter |
| Pinch of cayenne pepper |
INSTRUCTIONS
Chop half the shrimps finely then mix with the remaining whole shrimps and stir in the mace. Melt 6 oz. butter in a saucepan, add the shrlmps, stjrring until they have adsorbed a:ll the butter. Stir in the cayenne pepper. Turn the mixture into ramekins, pressing down well. Melt the remaining 2 oz. butter and pour over the shrimp mixture to seal. Allow to cool and place in the refrigerator for several hours or preferably overnight. Serve with hot toast, cut into fingers. Posted to MM-Recipes Digest V4 #270 by "ray.watson" <ray.watson@ukonline.co.uk> on Tue, 1 Oct 1996.
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Nutrition (calculated from recipe ingredients)
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Calories: 409
Calories From Fat: 406
Total Fat: 46.1g
Cholesterol: 121.9mg
Sodium: 6.6mg
Potassium: 16.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g