- good pinch of
- good pinch of ground
- 570ml/1 pint picked shrimps
Place the butter in a pan to melt with the pepper and nutmeg. Once melted, add the shrimps. Stir well over the heat and season.
Place the shrimps into little pots or ramekin dishes and press down.
Top with the remaining butter left in the bottom of the pan and chill in the fridge.
Serve with watercress, a lemon wedge and a couple of slices of brown bread.