Place the butter in a pan to melt with the pepper and nutmeg. Once melted, add the shrimps. Stir well over the heat and season.
Place the shrimps into little pots or ramekin dishes and press down.
Top with the remaining butter left in the bottom of the pan and chill in the fridge.
Serve with watercress, a lemon wedge and a couple of slices of brown bread.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.