How to Cook Spiced Potted Shrimp
Serves: 4
Preparation time: overnight
Cooking time: 10 mins
Ingredients needed to make Spiced Potted Shrimp:
For the potted shrimp:
- 17 oz fresh shrimps, boiled and peeled
- 8 oz clarified butter
- ½ tsp garam masala
- ¼ tsp smoked paprika
- ¼ tsp ground ginger
- ½ tsp mild curry powder
- ¼ tsp hot chili powder
For the salad:
- ½ cucumber, peeled, halved longitudinally, deseeded and cut into crescent-shaped slices
- Splash of white wine vinegar
- Salt and ground white pepper
- 2 f oz light olive oil
For serving:
- Small bunch fresh cilantro shoots
- 4 medium white bread slices
Cooking instructions for Spiced Potted Shrimp:
- To cook the potted shrimp, place the clarified butter in a pan and melt it over moderately low flame.
- Sprinkle the ground spices into it, stir and cook for a minute while stirring constantly.
- Throw in the shrimps and stir them all together to coat well with the spiced butter.
- Cook over slow flame until the shrimps are just heated through and retain their softness.
- Divide the cooked shrimps into four ramekins, pressing them down with the help of the back of a spoon.
- Allow them to cool to room temperature and wrap a sheet of cling film onto the surface of each ramekin.
- Leave them in the fridge overnight or for at least 3-4 hours to chill.
- Take them out of the fridge, an hour prior to serving and set them aside to allow the shrimps to rise back to room temperature.
- To make the salad, whisk the vinegar and oil together in a small bowl until well combined and drop in the cucumber slices.
- Toss them to coat well with the vinegar-oil dressing and sprinkle a dash of salt and fair amount of ground white pepper to season.
- Place the white bread slices onto a hot griddle pan and toast either sides for several minutes or until they turn golden brown.
- Slice each bread slice into two triangles and set aside.
- Place a ramekin onto each serving plate and place four bread triangles around them.
- Place a coriander shoot on top of each ramekin and serve alongside the cucumber salad.
Image credit: Wikimedia Commons
