perfect potted shrimps

Buttery and salty slathered on crispy brown soda bread. It might just be a glorious little starter for another feast. I have been wondering about the value we place on food. Are we driven by cost or availablity or emotion? If every item available to us from a lambs lettuce to a quail or a pint of caviar cost the same what would we cook?

POTTED SHRIMPS
250g unsalted butter
1/4 lemon juice
1/4 teaspoon mace
1/4 teaspoon white pepper
1/2 tsp anchovy paste
200g cooked peeled brown shrimps
Clarify the butter by melting in a pan over gentle heat, then allowing to simmer until all the milk solids have puffed their way to the surface. This will take about 10-15 minutes but it is imperative that you keep your eye on it so that it does not burn and turn into brown butter or 'beurre noisette' which is a separate thing entirely. Some milk solids will remain on the bottom but these will be removed when you sieve the butter. Watch until you see the first dark flecks and then remove quickly.  Strain through some muslin or sheets of kitchen roll into a jug.
Wipe out the pan and pour in half of the butter.  Add the lemon juice, mace, pepper, anchovy paste and a pinch of salt and simmer for 5 minutes then take off the heat and cool.
Divide the shrimps between 4 ramekins pressing in tightly.
When just warm but still liquid divide the spiced butter between the ramekins and put in the fridge to set.  Once solid, pour over the remainder of the clarified butter and return to the fridge to set.  When ready to eat sprinkle with some cayenne pepper and serve with crispy toasted bread.