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Potted shrimps in butter with lemon and chilli


In our experience dried chilli flakes can vary quite considerably in heat so don't be overly generous at the beginning if you are sensitive to spicy food. An interesting variation is to exchange the lemon for a tiny splash of dry white wine or sherry.


Serves 6 as a starter


500g small brown shrimp
 (in Deutschland, man sagt: Nordseekrabben)
100g butter

quarter to half a lemon
dried chilli flakes

1 clove of garlic, finely chopped (optional)


Melt the butter in a small pan, add the shrimp, a pinch of dried chilli, the garlic (if using) and squeeze the lemon into the pan, making sure that no lemon pips get in. Cook gently for a few minutes and taste. Add more chilli or lemon juice if you think it needs it.


Take off the heat, spoon the shrimp into small pots, ramekins or shot glasses pushing down firmly with a teaspoon to pack the shrimp tightly. Pour the melted butter from the pan over the top of the shrimps. Depending on the size and shape of your pots, you may not have quite enough butter left to cover all six; if so melt a little more butter in the same pan and continue. The shrimps should be completely covered by the melted butter to create a "seal".


Chill in the fridge until the butter has solidified. This will take at least a couple of hours, but it does not matter if you leave them for longer. They should keep for at least several days in the fridge with a good butter seal.


Serve cold from the fridge in their pots with brown toast and wedges of lemon.

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