Melt 1/2 cup of clarified butter in a skillet over medium heat.

Add finely chopped shallots to the melted butter and cook until translucent, about 5 minutes, stirring frequently.

Stir in a dash of fresh grated nutmeg, a dash of cayenne pepper, anchovy filet, and 1 tablespoon of lemon juice.

Continue cooking for 1 minute, stirring continuously.

Add chopped shrimp to the skillet and cook until pink and cooked through, about 5 minutes, stirring occasionally.

Season to taste with kosher salt and freshly ground black pepper.

Remove from heat.

Using a slotted spoon, divide the shrimp evenly between ramekins.

Pour the remaining liquid from the skillet over the shrimp in the ramekins, pressing down to submerge the shrimp.

Divide the remaining clarified butter between the ramekins, ensuring no shrimp break the surface.

Scatter thyme leaves over the clarified butter layer.

Refrigerate until the butter has set, at least 30 minutes.

Remove from the refrigerator and allow to come to room temperature before serving.

Serve with toast.