Take 4oz/100g butter and melt it slowly. Skim off any foam and take the butter from the heat. Spoon the clear butter into a bowl and discard the milky fluid at the bottom of the pan. Melt the remaining butter and stir in the shrimps and spices so that the shrimps are completely covered in butter. Pour into individual dishes or one large one. Leave for about 10 minutes until cool and almost set. Pour on the clarified butter and leave until cold. Keep in a cold place.
© 1978 Mary Norwak estate. All rights reserved.