Potted shrimp is a perfect dinner party starter, and a simple get ahead recipe. Traditionally, white pepper and nutmeg or mace are used to make the spiced butter, so we were inspired to try out our organic Quatre Epices which combines white pepper, nutmeg, ginger and cloves, and is often used to flavour pates and terrines. If you find clarified butter in the shops use that, otherwise use the method described below.
Melt the butter in a pan over gentle heat. Watch it carefully as it simmers to make sure it doesn’t burn. When it stops sputtering and begins to foam, skim as much of the foam and solids as you can from the top, then catch the rest by straining the butter carefully through some butter muslin into a bowl. Wipe out the pan and pour in two-thirds of the clarified butter. Add the bay leaf, Quatre Epices, lemon juice and salt and simmer gently for five minutes to let all the flavours infuse. Remove from the heat and allow to cool, but not set. Divide the shrimp between 4 small pots or ramekins and press down firmly. Pour over the spiced butter and put it into the fridge to set. Once solid, pour over the remaining clarified butter and put it back in the fried to set. Sprinkle over the cayenne pepper and served with hot toast.