We ate this at 4:20.

[madbaker]

This week's Resolution Recipe: Classic Potted Shrimp.

100 g butter, salted or unsalted (I used ghee from Trader Joe's, which makes this a much simpler recipe.)
120 g cooked, shelled brown shrimp
pinch cayenne pepper (I used paprika)
pinch white pepper
pinch mace
2 anchovy fillets, mashed

Melt the butter gently in a small pot; don't froth or boil. Once the opaque milk solids have separated and sunk to the bottom, remove from the hob (stovetop) to settle. Pour off the clarified butter and reserve; discard the solids.
Return the butter to the pot with the peppers, mace, and anchovy. Infuse gently over low heat for 1 minute. Remove from the heat and settle for 1 minute. Stir in the shrimp and let stand for 1 minute. Divide between 2 ramekins, pressing the shrimp down so that it's not breaking the surface. Cool to set. Serve with brown bread and lemon wedges.

What worked: Using ghee made this a pretty trivial recipe.

What didn't: I used the smallest shrimp I could find, which were a bit too large for this (I suspect you want wee ones). It was a bit too greasy-tasting.

Will I make it again? Probably not. Pork rillettes are in the same niche and I like them a lot better.

Comments

[rustmon.livejournal.com]

Mmmmmm

[loup_noir]

120 shrimp! Did you keep the shells to make stock?

[loup_noir]

Okay, I see they were shelled. Too bad. Although I hate shelling the darn things, the shells make a lovely stock.

[madbaker.livejournal.com]

That should read "120 g shrimp". Oops.