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
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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Source: Woman's Day Encyclopedia
Submitted By: Ruth A. Burbage