SPICED POTTED SHRIMP

1 1/2 cups unsalted butter (3

sticks) 4 anchovy fillets, chopped 2 teaspoons fresh thyme or lemon thyme, minced, more for garnish 1/2 teaspoon lemon zest 1/4 teaspoon plus 1/8 teaspoon

mace (or nutmeg) 1/4 teaspoon kosher salt 1/4 teaspoon ground black

pepper Pinch cayenne Pinch celery seed 1 pound peeled shrimp, cut

into 1/4-inch dice 1 garlic clove, grated on a

Microplane or minced Lemon wedges, for serving Tabasco, for serving Hot toast, for serving

Melt butter in a large skillet over medium heat. Let cook, skimming the foam off the top of the butter, until the white milk solids fall to the bottom of the pan. Carefully pour about half the clarified butter into a measuring cup with a spout and set aside. Leave remaining butter and all those milk solids in the skillet.

Add anchovy, thyme, lemon zest, mace, salt, pepper, cayenne and celery seed to skillet. Stir in shrimp and cook over medium heat until pink, about 3 minutes. Remove pan from heat and stir in garlic.

Divide shrimp among 8 ramekins, top with the remaining herbed butter from the skillet and chill until set, about 1 hour.

Pour reserved clarified butter on top and chill until set, about 15 minutes, or up to 5 days (or freeze for up to 1 month). Remove ramekins from the refrigerator at least 20 minutes to 1 hour before serving with lemon wedges, Tabasco and hot toast. Serves 8.