Author Notes: If you fear butter, this one's not for you, but if an occasional splurge is in your diet, potted shrimp is a great appetizer served on toast or crackers. This is traditionally served at room temperature but also makes a lovely butter sauce over roasted fish. —inpatskitchen
Serves 4 as an appetizer
- 1/2 pound unsalted butter
- 2 teaspoons fresh lemon juice
- 3 teaspoons anchovy paste, divided 1 - 2
- 3 gratings nutmeg on a micro plane
- 1/2 teaspoon white pepper
- 1 tablespoon chopped parsley
- 1 pound peeled and deveined shrimp, preferably from the Gulf of Mexico and chopped into small pieces
- Clarify the butter by cutting it into cubes and very slowly melting it in a medium sauce pan. When it begins to foam , skim off as much of the "milk" as you can with a spoon and then pass the butter through a cheese cloth lined sieve into a bowl.
- Reserve 1/4 cup of the clarified butter and add the rest to a medium skillet. Over low heat stir in one teaspoon of the anchovy paste, the nutmeg and the white pepper and stir and heat for about a minute. Stir in the chopped shrimp and continue to cook over the low heat for about 5 minutes until the shrimp are just barely cooked through.
- Remove the skillet from the heat and let cool to room temperature. Once cooled stir in the parsley and remaining 2 teaspoons of the anchovy paste.
- Pack the shrimp mixture into a 2 cup ramekin or crock. Cover and refrigerate until the butter hardens up a bit. Gently reheat the reserved 1/4 cup of butter until just spreadable and pour over the shrimp. Return, covered to the refrigerator.
- At this point, refrigerate overnight or even for a few days before serving. To serve, remove from the fridge for at least two hours until that top layer of butter becomes spreadable. Serve with toast or water crackers.
- This recipe was entered in the contest for Your Best Pub Food