I know that I promised a healthy January, and potted shrimps, with their oddles of butter, are not the most healthy start to the New Year. However I have 3 excuses;
- Firstly anyone starting their New Year’s Resolutions in the cold light of day on the first of January is either a masochist or setting themselves up for failure. Yesterday I was slightly hungover, tired and in need of comfort; not the best day to start my healthy month, and I do not wish to fall on the first day, which will make me more inclined to give up altogether on my resolutions*.
- Secondly, we were at a party for New Year’s eve and also wanted to celebrate together with a special supper.
- Thirdly, Christmastide continues until twelfth night, the 5th of January, which is followed on the 6th by the Feast of the Epiphany. The twelve days of Christmas are the 12 days after. My decorations stay up until the 6th January, I find it quite sad that in today’s more commercially driven world all the focus is on the run up to Christmas, rather than the Christmas period itself.
I added an anchovy fillet and a pinch of cayenne pepper to my shrimps. Do taste the butter as you season here, cayenne is hot stuff and different brands vary in fieriness. Some recipes call for the addition of nutmeg; use it if you must, I do not always care for the taste so did not use it. With the slightly salted butter and the salty anchovy I doubt that you will wish to add more salt.
- 50 g butter (I use slightly salted)
- 1 anchovy fillet - tinned or jarred
- Pinch of cayenne pepper
- 100 g cooked & peeled brown shrimps
- Black pepper - to taste
- Place the butter and anchovy in a small saucepan and melt the butter over a low heat. Gently stir and nudge the anchovy with a spoon, it will eventually disintegrate and "melt" into the butter. Season with the peppers. When the butter is melted stir in the shrimps and heat for a few moments. Spoon the shrimps into two ramekin dishes and press down, pour the melted butter over.
- Leave to chill in the fridge for a few hours.
- Serve with toast and a wedge of lemon.