Potted Shrimp with Toasted Sourdough

• 200 g Unsalted butter
• 1 medium Lemon
• 300 g Shrimp, small, peeled
• ¼ tsp Ground nutmeg
• ¼ tsp Cayenne pepper
• ¼ tsp Black pepper
• 10 g Fresh parsley
• 8 slices Sourdough bread, thick-cut

1. Melt the butter in a small saucepan over low heat until fully liquid, then keep it warm without letting it brown. Finely zest the lemon, then cut it into wedges for serving later.
2. Skim off the white foam from the surface of the butter, then carefully pour the clear butter into a bowl, leaving the milky solids behind in the pan. You should have clarified butter; discard the solids.
3. Return the clarified butter to the pan over low heat and add the shrimp, nutmeg, cayenne pepper, black pepper, and the lemon zest. Warm gently for 3 to 5 minutes, stirring, until the shrimp are just opaque and tender; do not let the butter sizzle hard.
4. Finely chop the parsley and stir most of it through the warm shrimp mixture, reserving a little for the top. Spoon the shrimp and butter into ramekins, then tap them lightly to settle.
5. Chill the ramekins for about 20 minutes, or until the butter is set and the surface looks firm. Meanwhile, toast the sourdough until golden and crisp at the edges.
6. Sprinkle the reserved parsley over the potted shrimp and serve with the toasted sourdough and lemon wedges for squeezing. Let the ramekins sit at room temperature for 5 minutes if the butter is very firm, so it spreads easily.

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