This classic English teatime spread for toast is the perfect party appetizer. Plus, you can make it ahead!
- 2 sticks unsalted butter
- 1/4 teaspoon nutmeg
- teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 8 ounces peeled cooked shrimp (about 90 to 110 count, tiny bay shrimp that you would use for shrimp salad)
- 1 stick salted butter
- 1/2 teaspoon lemon juice
- Toast points, to serve alongside
1. Melt the unsalted butter in a sauté pan until hot and the foam has subsided. Mix in the nutmeg, cayenne and allspice. Pour over the shrimp and cook until shrimp and stir. Spoon into the ramekins. Refrigerate until the butter/shrimp mixture is firm.
2. Melt the remaining butter and stir in the lemon juice. Spoon this protective butter layer over the potted shrimp and refrigerate until set.
3. Serve with warm toast.