According to the New York Times cooking page "buttery potted dishes are...popular throughout Britain". We had never heard of this sort of dish, but were certainly game to try it. It was my first attempt at clarifying butter, which I don't think was entirely successful. I don't have any kind of a strainer in the lesser-equipped beach house kitchen, so I had to make do with just spoon. We also don't have any ramekins (at either house), so instead of individual pots we made one big pot, and simply scooped out the shrimp from it and divided it onto our individual plates. As far as the ingredients go, we mostly followed what was written, but skipped the anchovies and celery seed, and just substituted some other spices for flavoring. This was relatively simple, and the leftovers are even easier. Since this is a chilled dish we only had to take the pot out of the refrigerator and make some toast when we wanted to enjoy this again the next day.
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