Curry butter potted shrimps with sourdough toast

Name: Curry butter potted shrimps with sourdough toast
Total time: 30 min
Yield: serves 4-6 as a starter
Ingredients: 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; sourdough, toasted

30 minutes plus chilling
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

April 25, 2017 at 9:45 am

Ingredients

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

Method

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.