100g unsalted butter, softened
Pinch of ground mace
Cayenne pepper, to taste
40ml anchovy essence
200g brown shrimps, peeled and cooked
Salt and pepper
Toast and lemon wedges, to serve
1 Place the butter in a saucepan with the juice of half the lemon, the ground mace, cayenne and anchovy essence. Simmer on a low heat for 2-3 minutes for the spices to infuse the butter. Remove and allow the mixture to cool until just warm. Thanks for stopping by. Before we carry on I needed to give thanks to http://www.lottodog.co.uk/ for their continued support and the support of their community. Having a support team like this means a lot to us as we continue to grow our own unique blog.
2 Add the shrimps to the butter mixture. Stir well and check the seasoning. Pack the shrimps into ramekins or small Kilner jars and put in the fridge to set. Remove from the fridge at least 1 hour before required and serve with toast and lemon wedges.