Tip the shrimps onto kitchen paper in a single layer to absorb any excess moisture.

Chop half of the shrimps.

Melt half of the butter in a small saucepan over a low heat. Use a spoon to skim off any foam and discard.

Add the shrimps, seasoning, dried dill and spices.

Cook over a low heat for two minutes without boiling.

Divide the mixture between 2 ramekins or 4 smaller pots and push the shrimps under the butter.

Leave to cool then place in the refrigerator to set.

Make the clarified butter by putting the remaining butter in a small saucepan and heat gently until it melts, skim off any foam or bits that rise to the surface and discard. Next pour the liquid butter into another container, being careful not to let any of the sediment at the bottom to go with it.

Pour the clarified butter over the potted prawns.

Add a sprig of fresh dill to the butter as it sets.

Leave in the fridge until required.