Just the best way to end a wet and windswept walk - stumble across a place selling freshly caught Shrimp and Crabs from the beach you just walked. Take home. Prepare. Eat. Recipe courtesy of Rick Stein.
1 pint of cooked Shrimps
100g Butter
Generous pinch of Mace
Pinch of Cayenne Pepper
Freshly grated Nutmeg
Brown bread
Lemon Wedges
Peel your shrimps. This will take a long time, or cost you a pair of shoes. Heat the butter in a pan and add the mace, cayenne and nutmeg. Add the shrimp and bring to just off the boil. Mix well to coat the shrimp. Spoon into ramekins, reserving the butter until last to form a seal. Bung in the fridge to set.
Thinly slice some brown bread, either from a fresh loaf or by slicing sliced bread in half carefully. It needs to be thin. Toast until crisp - sometimes easier in the oven than a toaster.
Take the phone off the hook and serve the potted shrimp with loads of toast and slice of lemon. Eat until smug.
And there’s still a Crab to be demolished. Hooray.
Update: Best served with a copy of City Slickers starring Billy Crystal.
Next time we go crabbing it’s your turn to cook! Awesome pics - you are outdoing yourself.