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.
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
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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.
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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
