POTTED SHRIMP

      Title: POTTED SHRIMP
  Categories: Shrimp, Seafood
       Yield: 8 Servings
  
       1 lb Fairly small shrimp, shells
            On
       1 c  Butter
       2 ts Fresh lemon juice
            Pinch of nutmeg
            Pinch ground mace
     1/4 ts Cayenne pepper
            Salt & pepper
  
   1) Bring a large pot of salted water to a boil. Toss the shrimp and, 1
   minute later, start tasting them; they'll cook very quickly. Drain
   them immediatly and peel when they are cool. Cut them into little
   bite-size pieces.
   
   2) Melt 1/2 c of the butter over medium heat; stir in the shrimp,
   lemon juice, nutmeg, mace, cayenne, salt and pepper, and turn off the
   heat. Divide the shrimp among small bowls or place in a nice crock.
   
   3) Melt the remaining butter over very low heat. Skim the foam off
   the top, then carefully pour the clarified butter over the shrimp,
   leaving the butter solids in the pan. Refrigerate immediately.
   
   4) Served chilled or slightly warmed as a spread ( Traditionaly
   served on brown bread. ) Alternatives for this:
   
   Char crabmeat lobster meat salmon
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