Buttery Shrimp Petit Pot

Buttery Shrimp Petit Pot

Servings: 4
Ingredients Preparation

12 ounces [340 g] butter
1 teaspoon [5 mL] chili powder
1/2 teaspoon [2.5 mL] ground nutmeg
1 tablespoon [15 mL] finely grated lemon rind
2 pounds [900 g] boiled shelled deveined tiny shrimps
Thin toasted bread slices, to serve



Melt 8 ounces [227 g] of the butter into a casserole.
Add chili powder, ground nutmeg, grated lemon rind and shrimps.
Mix then remove from heat.
Evenly spoon into 4 individual ramekins.
Melt remaining butte into the same casserole.
Evenly pour into each ramekin.
Cover with plastic wrap.
Refrigerate for at least 4 hours before serving, along with toasts.