Technically, my “week” of posts featuring recipes from the British Isles has gone more than a week because I haven’t been posting as regularly as I’d like.
- Category: Dip/spread
- Cuisine: British
- 1/2 lb unsalted butter
- 1 lb small shrimp, shelled
- 1 clove garlic, crushed but intact
- 1 tsp ground mace
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp ground cayenne pepper
- 2 Tbsp fresh lemon juice
- kosher salt to taste
- In a heavy medium saucepan, gently melt the butter, skimming off any foam that rises to the top. Add the garlic and spices and cook for 3 – 5 minutes so the flavors can meld.
- Remove the crushed garlic and discard. Add the shrimp and cook over low heat for several minutes until cooked through. You are essentially poaching them in the butter and you want them tender so don’t rush them and raise the heat.
- When the shrimp are cooked through remove from the heat and add the lemon juice and salt to taste. Ladle the shrimp into a large ramekin or dish and pour the melted butter over the top.
- Refrigerate overnight and then bring it to room temp again before serving.