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Export 6 ingredients for grocery delivery
Step 1
1 Combine 4 cups of water and the salt in a pot over high heat
Step 2
2 Fill a bowl with water and ice cubes
Step 3
3 Once the salted water comes to a rolling boil, add the shrimp
Step 4
4 Cook for no more than 3 minutes; the shrimp will be barely opaque
Step 5
5 Use a Chinese skimmer or wide slotted spoon to transfer them to the ice-water bath
Step 6
6 Cool and drain
Step 7
7 Combine the butter, anchovy paste, mace, nutmeg, lemon zest and cayenne pepper in a medium saucepan over medium-low heat, stirring until the butter has melted
Step 8
8 Add the cooked prawns and stir to coat; cook for no more than 3 minutes, then divide the coated prawns (but not the sauce; leave it in the pan) evenly among the ramekins
Step 9
9 Refrigerate for 1 hour
Step 10
10 Once the prawns have chilled, reheat the sauce over medium-low heat (so it’s pourable)
Step 11
11 Divide among the ramekins; you should be able to completely cover the prawns in each one
Step 12
12 Cover with plastic wrap and refrigerate for at least 2 days before serving
Step 13
13 VARIATIONS: In testing, we found that a step can be saved if you saute the shrimp in the sauce rather than boil them first
Step 14
14 American palates not used to the charms of potted prawns might like this dish served warm rather than chilled
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