London Potted Shrimp

Cuisine, June 1979

20 minutes — 8 Servings

Ingredients

2	cup	tiny shrimps (deveined, shelled and cooked)
1⁄2	cup	lemon juice
1	cup	unsalted butter (softened)
2	tablespoon	fresh dill (snipped)
2	teaspoon	anchovy fillets (minced)
1⁄4	teaspoon	salt
1	pinch	cayenne pepper
1	tablespoon	black pepper (coarsely ground)
		dill sprigs
		bread or crisp crackers

Combine shrimps and lemon juice in small bowl. Let stand covered at room temperature 1 hour. Drain.

Cream butter in large mixer bowl. Beat in snipped dill, anchovies, salt and cayenne pepper. Fold in shrimps; taste and adjust seasonings.

Spoon shrimp mixture into small earthenware crock. Sprinkle top with black pepper. Refrigerate 5 hours or overnight.

To serve, bring to room temperature; garnish with dill sprig; spread on bread or crackers.

Preparation time does not include chilling times.