Prep 5 mins
Cook 10 mins
A dish that has been around forever! From Lancashire England, it can be made ahead and kept for several days. An excellent lunch paired with a crisp salad and crunchy bread.
- 453.59 g raw shrimp (cooked will do if you can't find raw, look for little ones)
- 113.39 g butter
- 2.46 ml mace
- 0.59 ml paprika
- 0.59 ml ground ginger
- 0.59 ml black pepper
- In a pan melt the butter, stir the spices in then add the shrimp. Heat through, make sure the shrimps are all coated withe spicy butter. Take care not to overcook.
- Have individual ramekins ready, ladle the shrimps in along with the butter. Press down firmly.Use all the butter for topping off the pots. Let cool before serving. Will keep for several days in the fridge,perfect for drop in guests of a quick lunch.
Both hubby and I enjoyed this dish...make sure to reheat if you let it sit in the fridge...but also to mix it well with the butter...a nice tasty dish...thanks for posting it...=)
My dh & I really enjoyed the shrimp prepared this way. It had so much flavor. Loved the combination of spices. I made this dish with large raw shrimp they turned out tender and succulent. Next time I make this I will use less butter, maybe 3 ounces. I can't imagine this lasting in the house longer than it takes to plate them. So good. I will be making these again. Thanks so much for sharing another winner.
This recipe tasted great and would be okay for an appetizer. Try to leave as much butter as you can in the pot because this is a fat and cholesterol nightmare. Tastes good though.