Potted Shrimps For A Traditional Yorkshire Shrimp Tea - cooking recipe

Ingredients

1 pint of peeled brown shrimp
150 g butter
juice of half a fresh lemon
1 tablespoon of finely chopped shallot
1/2 teaspoon cayenne pepper
1/2 teaspoon ground mace or 1/4 teaspoon nutmeg
1 pinch bay leaf powder
salt and black pepper
1 dash Tabasco sauce (optional)

Preparation

Put the butter and shallots into a pan and leave whilst the butter melts and the shallots softens. It should only take a couple of minutes over a medium heat.
Add the shrimp, stir in for about 30 seconds then add the rest of the ingredients, except the clarified butter, and keep stirring. It will only take four to five minutes to cook; the mixture mustn't boil at any stage.
Traditionally the potted shrimp is put into individual portions (ramekins) - so pour the shrimp mixture into 4 individual earthenware or china pots. Allow to cool for a few minutes then place in the fridge to set. Once set, pour hot clarified butter over the top to seal. Allow to cool again.
Serve with hot buttered toast, brown bread and butter and a pot of English tea.
Tip: To clarify butter, melt it, skim the foam off the top and carefully pour the butter without the milky residue.