by Lady Carnarvon
1lb brown shrimp or regular shrimp
½ butter
½ tsp mace
½ tsp thyme
1½ tsp anchovie paste
Juice of ½ lemon
Pinch of chili powder
Dash or two of Tabasco sauce
A few grinds of black pepper
1 baguette
Clarify the butter. Mix butter, mace, thyme and anchovie paste together and simmer on low heat. Add the the shrimp and simmer for a few minutes. Remove from heat and stir in the Tabasco sauce and lemon juice.
Best prepared ahead of time and refrigerated for a day or so then gently reheat and serve. Serve with sliced baguette.
