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

Published: April 25, 2017 at 9:45 AM

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Serves 4-6 as a starter

Easy

Total time: 30 mins

plus chilling

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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

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Alternatives

Complete the dish

Try these curried potted shrimp, then check out our classic potted shrimp, shrimp and grits, Trinidadian curry shrimp and more shrimp recipes.

Ingredients

Nutrition

300g unsalted butter
1/2 a thumb-sized piece ginger

finely grated
1 clove garlic

thinly sliced
2cm piece cinnamon
1/2 tsp chilli powder
1 tsp cumin seeds

toasted and ground
1/2 tsp peppercorns

ground
1/4 nutmeg

finely grated
180g cooked, peeled brown shrimps

To serve

sourdough

toasted

Nutrition: per serving

kcal412
fat42.1g
saturates26.2g
carbs0.5g
sugars0.4g
fibre0.3g
protein7.7g
salt2.9g

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.

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