[Sca-cooks] mushroom pate or caviar

[Phil Troy / G. Tacitus Adamantius]

Also sprach Phil Troy / G. Tacitus Adamantius:
>Shrimp are also excellent done this way, except you use the dry the 
>shells as if you were making stock, then add the butter and simmer 
>briefly, to make a shrimp-flavored butter.

And in the real world, where many people still speak and write in 
English, I would have said, "you dry the shells _in a pan over low 
heat_ as if you were making shrimp stock, then add the butter and 
simmer briefly -- some people use clarified -- to make a 
shrimp-flavored butter which you then use to pot your cooked, chopped 
shrimp.

Adamantius, paying attention to Air America