Olive Magazine
Curry butter potted shrimps

Curry butter potted shrimps with sourdough toast

Published: April 25, 2017 at 9:45 am
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  • Preparation and cooking time
    • Total time
    • plus chilling
  • Easy
  • Serves 4-6 as a starter

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

Nutrition:
NutrientUnit
kcal412
fat42.1g
saturates26.2g
carbs0.5g
sugars0.4g
fibre0.3g
protein7.7g
salt2.9g
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Try these curried potted shrimp, then check out our classic potted shrimpshrimp and grits, Trinidadian curry shrimp and more shrimp recipes.

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

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.

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