Title: POTTED SHRIMPS
  Categories: Seafood, Appetizers, Dkuhnen msn
       Yield: 4 Servings
  
       3 oz (75g) butter
   1 1/4 lb (550g) cooked shrimp
     1/2 ts (2.5ml) black pepper
            Pinch of cayenne pepper
     1/2 ts (2.5ml) mace
            Salt to taste
       2 tb (30ml) Half and half cream
            Brown toast, cut into strips
            Lemon wedges
  
   Melt 1/3 of the butter in a frying pan and toss the shrimp, spices and
   seasoning over medium heat for about 3 minutes. Add cream, check
   seasoning and pack into ramekin dishes. Pour over the rest of the
   butter, after clarifying.  Chill.  Serve with strips of toast and
   lemon wedges. Source: Adapted by Deborah Kuhnen from 'The Hot and
   Spicy Cookbook' by Sophie Hale, ISBN 0-7858-0505-2.
  
 

		

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