Sautéed Potted Shrimp
|Shrimp||1⁄2 Pound (uncooked)|
|Butter||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Hot pepper sauce||1 Dash|
|Ground mace||1⁄16 Teaspoon|
|Lemon juice||1 Tablespoon|
Remove and discard shrimp shells and veins.
Chop shrimp very fine.
In a small skillet, melt butter.
Add finely chopped shrimp, garlic, bay leaf, salt, hot pepper sauce and mace.
Saute until shrimp is pink and tender, about 4 minutes.
Remove and discard bay leaf.
Stir lemon juice into shrimp mixture.
Spoon into a small bowl or crock.
Refrigerate overnight to let flavors blend.