Potted Shrimps — Morecambe Shrimp in Nutmeg Butter

Melt the butter in a small saucepan over low heat and skim off the white foam that rises to the surface. Let it stand for 5 minutes, then strain the clear yellow butter into another container without disturbing the milk solids at the bottom. Discard the solids; butter with milk solids left in it can turn rancid more quickly in storage.

Spread the shrimp on paper towels and press more paper towels firmly over them to dry thoroughly. Any remaining water can make the shrimp spoil in the butter and shorten storage time.

Heat two-thirds of the clarified butter with the mace, chili, lemon zest, and salt; the butter should not foam, only release its aroma. Add the shrimp and stir for 2–3 minutes, until each is coated in butter and warmed through; do not boil them or they will become tough.

Divide the shrimp and their butter among 6 small pots, pressing down with the back of a spoon so the butter covers the shrimp. Refrigerate the pots for 30 minutes, until the butter starts to set.

Warm the remaining clarified butter gently and pour a 3–4 mm layer over each pot; this layer separates the shrimp from the air. Cover the pots with plastic wrap and refrigerate.

Arrange slices of toast and lemon wedges beside the pots. Spread the shrimp and butter on the toast.