This is a traditional classic which uses the freshest of shrimps and spices to enhance their wonderful flavour.
1 lb fresh boiled shrimps
¼ teasp mace
¼ teasp cayenne pepper
½ teasp fresh grated nutmeg
8 oz clarified butter ( see note below)
Melt half of the clarified butter in a saucepan and add the shrimps and spices, make sure that the butter does not get too hot or the shrimps will be tough and spoil. stir well to make sure that all the shrimps are well coated. Season with salt to taste. Spoon into pots and pour the remaining spiced butter over the tops. Press down well and leave to cool. Melt the remaining clarified butter and pour over the tops of the pots to seal them. Leave to cool and set. Keep in the fridge until needed.
To clarify butter, melt in a saucepan and then pour into a bowl. Leave to cool and then spoon off the white foam from the top, this contains the salt. Pour away any remaining liquid from the bottom. When needed, re-heat the butter and use to seal pots.