Potted Shrimp (Irish)

In the days before refrigeration, this was an easy way to preserve fresh shrimp. At Ballymaloe House in County Cork, bits of leftover lobster are sometimes added to the shrimp, or even substituted for it.

1 small clove garlic, peeled
sea salt
½ cup clarified butter, melted (120 mL)
1 tsp. fresh thyme, minced
½ lb small shrimp and/or chopped lobster meat, shelled (250 g)
2 tsp. lemon juice, freshly squeezed
black pepper, freshly ground

With a mortar and pestle, crush the garlic to a paste with a little salt.

Bring about three-quarters of the butter to a boil over medium heat and the add garlic paste and thyme. Reduce the heat to low, add the shrimp and simmer for about 5 minutes, then set aside and let cool to room temperature.

Stir the lemon juice into the shrimp and season to taste with salt and pepper.

Spoon the shrimp into 4 small ramekins, dividing it equally between them, then pour the remaining butter on top. Refrigerate immediately. Serve when the butter has solidified.

Makes 4 servings.