Potted Shrimp

Method

1. Melt the butter in a small saucepan over low heat for approximately 2 minutes until fully liquefied but not browned.
2. Add the shrimp to the melted butter and cook gently for 4 to 5 minutes, stirring occasionally, until the shrimp are just cooked through and pink.
3. Stir in the nutmeg and cayenne, ensuring the shrimp are evenly coated in the spiced butter for the remaining 2 to 3 minutes of cooking time.
4. Remove the pan from the heat and squeeze the lemon juice over the shrimp mixture, stirring well to combine.
5. Spoon the shrimp and spiced butter evenly into 4 small ramekins, pressing down gently to compact the mixture.
6. Pour any remaining butter from the pan over the top of each ramekin to create a sealing layer, then refrigerate for at least 10 minutes until the butter sets firm.
7. Serve the potted shrimp chilled directly from the ramekins as is traditional in British cuisine.