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Potted shrimps with Melba toast

Curtis Stone from Dinner In a Box with Curtis Stone
From Curtis Stone, a simple but elegant starter that can be prepared well in advance

Potted shrimps with Melba toast

Method

1. Lightly grease four 150ml ramekins with butter and place in the freezer to chill.

2. In a large bowl, mix together the 150g of butter, shrimps, mace, lemon juice, parsley and a good grinding of black pepper.

3. Press the shrimp mixture into the ramekins and chill in the fridge.

4. Just before serving, make the Melba toast. Toast the bread on both sides. Cut through each slice between the two toasted sides, so you end up with eight very thin pieces. Scrape any soft bread from the surface. Spread with butter and toast again. The toast will then curl up.

5. Turn out the shrimp mixture onto serving plates and serve with the warm Melba toast.

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Serves: 4

Prep: 30 min
Cook: 5 min

Ingredients
150g unsalted Butter, softened, plus extra for greasing
450g cooked small brown shrimps, peeled
good pinch of ground mace
squeeze of lemon juice
1 tbsp chopped flat-leaf parsley
freshly ground black pepper