Recipe 1

When Gary Collins' Hour Magazine was still on the air, the show featured a segment where famous people popped by and shared some of their favorite recipes with him.  Vincent Price, well known amongst foodies, as a true gourmet needed little persuading to make an appearance.  And his appearance is notable amongst all the others, that included Lynn Redgrave, Charro, Anne Gillian, Johnny Mathis and Victoria Principal to name just a few, because Price (who Collins called Dr. Death) insisted that his recipe Potted Shrimp be accompanied by REAL Bloody Mary's.

Later Collins published The Hour Magazine Cookbook (1985) and included Price's recipe, along with a photo of them enjoying their midday cocktails.  Collins notes, "Vincent Price said the only way we could really enjoy his Potted Shrimp was to be a little potted ourself--so we sampled his special Bloddy Mary's."

I'm giving the recipe with a few clarifications, and options of my own

VINCENT PRICE'S POTTED SHRIMP

1 Stick Butter

1/4 tsp. Mace

1/4 tsp. Nutmeg

1/2 tsp. Salt (if the butter is unsalted, and gourmets will insist on it)

2 Cups cooked, shelled and deveined Shrimp (not too large)

1.  Just melt the butter, do not allow it to bubble.  Add the mace, nutmeg and salt (if you are using salted butter, just add a pinch of extra salt, or none at all).  

2.  Place the shrimp in several small molds or bowls, or one large container.  add some the seasoned butter and press down well until the butter seeps through.  Finally top with the rest of the butter.  The butter must cover the shrimp completely.  Refrigerate. Note:  you can save yourself some time by using 2 tins (cans) a tiny salad shrimp.

3.  To serve:  you may serve directly from the container(s), or unmold individual molds onto some shredded lettuce.  Serve with good brown bread, melba toast, and/or good crackers.

My Note:  This dish has English origins.

HERE'S A CLIP OF PRICE AT A ROAST (it's quite funny, yikes)