Curry butter potted shrimps

Curry butter potted shrimps with sourdough toast

  • serves 4-6 as a starter
  • Easy

This seasonal brown shrimp recipe is quick, easy and full of flavour. Serve with sourdough toast for a delicious midweek lunch, or get ahead and make it in advance for your weekend dinner party. This recipe will last for up to a week in the fridge



  • unsalted butter 300g
  • ginger 1/2 a thumb-sized piece, finely grated
  • garlic 1 clove, thinly sliced
  • cinnamon 2cm piece
  • chilli powder 1/2 tsp
  • cumin seeds 1 tsp, toasted and ground
  • peppercorns 1/2 tsp, ground
  • nutmeg 1/4, finely grated
  • cooked, peeled brown shrimps 180g

To serve

  • sourdough toasted


  • Step 1

    Heat the butter in a saucepan until fully melted, then pour into a measuring jug and leave it to settle. Pour off the clarified butter into a clean saucepan, leaving behind the white solids at the bottom.

  • Step 2

    Add the ginger, garlic and cinnamon to the clarified butter and heat up slowly over a medium heat. Let it sizzle for several minutes (it will begin to smell cooked), then add all of the spices. Turn off the heat, cool and season.

  • Step 3

    Divide the shrimps between 4 jars or ramekins, pour over the spiced butter to cover them completely, then chill until set. Serve with hot toasted sourdough. They’ll keep for up to a week in the fridge.

Nutritional Information

  • Kcals 412
  • Fat 42.1g
  • Saturates 26.2g
  • Carbs 0.5g
  • Sugars 0.4g
  • Fibre 0.3g
  • Protein 7.7g
  • Salt 2.9g