Potted Shrimp With Spices

• 1/2 pound unsalted butter
• 1 pound small shrimp, shelled
• 1 clove garlic, crushed
• 1 teaspoon ground mace
• Dash freshly grated nutmeg
• 1/2 teaspoon powdered ginger
• Cayenne pepper to taste
• Coarse salt to taste
• Lemon juice to taste

1. In a heavy saucepan, melt 12 tablespoons butter without boiling and skim off any foam that rises to the surface.
2. Add the garlic and spices and simmer for three minutes over low heat to allow the spices to develop their flavor.
3. Remove the garlic and add the shrimp.
4. Cook for two to three minutes, remove from heat and season to taste with salt and lemon juice.
5. Put the shrimp into eight individual pots, saving the shrimp butter.
6. Melt the remaining butter, skimming off any impurities, and pour it, along with the shrimp cooking butter, over the shrimp so that they are completely covered.
7. Refrigerate overnight.
8. This will keep three to four weeks refrigerated and can be frozen.
9. Eat with slices of thin toast.

butter, shrimp, clove garlic, ground mace, nutmeg, powdered ginger, cayenne pepper, salt, lemon juice

Taken from cooking.nytimes.com/recipes/1271 (may not work)