Yummy!

This is James Bond's favorite recipe for potted shrimps, from The Guardian:

Serves 4

200g unsalted butter
Juice of ¼ lemon
¼ tsp ground mace
¼ tsp white pepper
½ tsp anchovy paste or Gentleman's Relish
200g cooked and peeled brown shrimps
Cayenne pepper, to serve

1. Melt the butter in a pan over a gentle heat, and then allow to simmer until you spot the first dark flecks – watch it carefully, or it will burn. Strain through some butter muslin, or two sheets of kitchen roll, into a jug.
2. Wipe out the pan, and pour in two-thirds of the butter. Add the lemon juice, mace, pepper, anchovy essence and a pinch of salt and simmer very gently for five minutes, then take off the heat and allow to cool but not set. Divide the shrimps between 4 ramekins, pressing them in tightly.
3. When just warm, but still liquid, divide the spiced butter between the ramekins and put in the fridge to set. Once solid, pour over the remainder of the clarified butter and return to the fridge to set.
4. Serve with a sprinkle of cayenne pepper and a lot of hot toast.

And why would you care about potted shrimp, you ask, wondering if I have some weird Flemming-philia.  Because of this delicious little Goring Shrimp, by Alex Monroe.     

Rose gold over silver, grey pearls for eyes- awwwwww.

Usually food doesn't make attractive jewelry, but this one is adorable!  Sold with a shrimp tea at the Goring Hotel, it is also available on Alex Monroe's site, www.alexmonroe.com.  His blog does not say if the shrimps at the hotel are potted or not, but a shrimp tea is, well, very very (teddibly teddibly) British that they should be.

Since I am not British, I'll leave you with the shrimp and corn chowder I made the other night.  It's from the best soup cookbook ever, Twelve Months of Monastery Soups, by Brother Victor-Antoine d'Avila-Latourrette.

Serves 6

4 cups water
2 chopped onions
2 chopped celery stalks
1 small chopped pepper
1 finely diced carrot
2 large, diced potatoes
1 bay leaf
2 tablespoons flour
2 cups milk
1 can creamed corn
1 cup whole kernel corn
1 lb cooked, shelled shrimp
salt and pepper to taste
chopped parsley and paprika for garnish

1.  Pour water into large pot. Add onions, celery, pepper, carrots, potatoes, and bay leaf.  Bring to boil and then simmer, covered for 20 minutes.
2.  Dilute flour with milk.  Add to soup.
3.  Add corn, cooked shrimp, salt, and pepper.  Cook for a few minutes, stirring over low- medium heat.  remove bay leaf and serve with sprinkles of garnishes.