Gordon Ramsay\'s Great British Pub Food

SERVES 6

lS0g unsalted butter,

cubed

2 shallots, peeled and

finely chopped

soml medium dry sherry

% tsp cayenne pepper,

or to taste

% tsp ground mace

% tsp freshly grated

nutmeg, plus extra to

finish

S70mlpot~orecambe

Bay brown shrimps

sea salt and black pepper

2 tsp lemon juice

rOSERVE

plenty of white or brown

bread slices, freshly

toasted

50 SAVOURIES WITH TOAST

Potted shrimps with toast

Brown shrimps from Morecambe Bay are renowned for

their nutty taste and delicate texture. They are caught and

cooked straight away in seawater on the boats, to preserve

their fantastic flavour. Use ordinary brown shrimps if you

can't get them.

Melt 120g of the butter in a heavy-based saucepan, add the shallots

and sweat over a medium-Iow heat, stirring occasionally, for 6-8

minutes until they are soft but not browned. Add t he sherry and

simmer until you can no longer detect an aroma of alcohol. Tip in the

spices and stir well. Cook for 2-3 minutes, stirring f requently.

Reduce the heat slightly, add the shrimps and stir to coat in the spicy

butter. Taste and adjust the seasoning, adding a little sa lt and pepper,

and the lemon juice. Once the shrimps are warme hrough, remove

the pan from the heat.

Spoon the shrimps and butter into six small ramekins and press down

gently with the back of a spoon. Melt the remaining butter in the pan

you cooked the shrimps in. Spoon a thin layer of clear butter over the

potted shrimps to cover. Grate over a little nutmeg, then leave to cool

completely. Chill until the butter has set.

Remove the potted shrimps from the fridge about 30 minutes before

serving, to allow the butter to soften. Serve with plenty of warm toast,

and perhaps a sharply dressed watercress salad.