English Potted Shrimp

An excellent appetizer to keep ready in the refrigerator for unexpected guests or to enjoy for special occasions. It is simple to prepare and a delight to savour. The English claim that their most flavorful shrimp come from the waters of the North sea off the Yorkshire coast. Those used for this dish are the tiny or minuscule varieties sold generally in our stores in jars or cans. Potted shrimp spread on hot toast are agreat English favorite for high tea but they also make a good appetizer or first course.

Combine one-fourth pound of butter, the mace (or nutmeg), cayenne, salt, and pepper in a saucepan and heat until the butter is melted and foamy. Add the shrimp and heat for about one minute. Spoon into small containers–custard cups, pots, small dishes–dividing evenly between them.

Add the remaining butter to the saucepan and, when melted, pour over the shrimp. Cool. Cover or tie waxed paper over the tops and refrigerate at least overnight. The shrimp will keep for several days. Serve with hot toast.