Spiced Potted Shrimp

http://cooking.nytimes.com/re…/1018483-spiced-potted-shrimp…

Spiced Potted Shrimp Recipe

In the history of British cuisine, potting perishable foods — that is, sealing ingredients in a crock under a thin layer of clarified butter — was a way to preserve them Thanks to modern refrigeration, preservation is no longer the point, but…

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