How to Cook Spiced Potted Shrimp

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

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