Proper potted shrimps

Serves 4 Starters and mains

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Method

For the shrimps, put the butter in a medium pan – preferably not non-stick, as the black lining can make it hard to keep an eye on the butter – and melt over a medium-low heat. When melted, control the temperature so the butter is simmering slightly, and watch it closely for 7–8 minutes until the first golden flecks appear on the base of the pan. During this time, the milk solids should move from the surface of the butter to the base of the pan. Tilt and swirl the pan to check the colour of the solids, which will form flecks that darken.

Remove from the heat and pour the butter through a muslin cloth into a jug. Wipe out the pan and pour two-thirds of the strained butter back into it together with the bay leaves, mace, cayenne and a pinch of salt and black pepper. Bring to a simmer and cook gently for 1 minute before removing from the heat and discarding the bay leaves.

Pat the shrimps dry with kitchen paper and divide among 4 ramekins, using the back of a spoon to gently pack them in. Pour over the spiced butter and allow to cool for around 20 minutes (to get to room temperature) before transferring to the fridge to set for around 45 minutes. When set, pour over the remaining clarified butter and return to the fridge for 1 hour or until completely set.

Meanwhile, prepare the pickled shallot. Put the shallot and all the remaining pickling ingredients into a small bowl and, using clean hands, scrunch the shallot until you feel it start to soften. Weigh the shallot down by placing a clean bowl over the top and leave to pickle for at least 30 minutes or for up to 2 hours.

Serve the shrimps spread over the hot toast with lemon wedges for squeezing over and the pickled shallots alongside.

This recipe featured in the August/September 2022 issue of Food and Travel. To subscribe, click here.