Thin rye bread or whole-wheat bread sandwiches accompany this dish.


  • 2 c. cooked, shelled and deveined shrimp
  • 1/2 tsp ground mace
  • Dash of ground nutmeg
  • Salt & pepper
  • About 1 c. butter melted
  • Lettuce leaves
  • Parsley


If you can get the tiny shrimps from the Pacific or imported from Swenen, leave them whole. Large shrimps should be cut into pieces, some larger and some smaller; cut about 1/2 c. into small chunks and chop the rest coarsely. Mix with spices and season with salt & pepper to taste. Fill small pots or ramekins with the mixture; pour over evough melted butter to cover. Chill. To serve, unmold onto lettuce leaves and garnish with parsley. Makes 4 servings.

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Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth A. Burbage
Potted Shrimps