Serves 6-8 The intriguingly named Cullen Skink is a rich, creamy soup to savour on…
200g unsalted butter
Juice of ¼ lemon
¼ tsp ground mace
¼ tsp white pepper
1 or 2 anchovy fillets
200g cooked and peeled brown shrimps
Cayenne pepper, to serve
Melt the butter in a pan and strain.
Wipe out the pan and put the strained butter in with the other ingredients (not the prawns yet) and warm up for a few mins. Add the shrimp, then spoon them into a ramekin, pour the butter stuff on top and set.
Serve with toast. Mmmm.