Spiced Potted Shrimp with Cucumber Salad

Easy ahead-of-time potted shrimp infused with aromatic spices, served alongside a refreshing dressed cucumber salad and toasted bread triangles.

Seafood Appetiser Summer Make Ahead Potted Shrimp

Estimated Nutrition

Calories

763.6

kcal / serving

3054.4 kcal total

Carbs

17.2g

per serving

68.8 g total

Fat

65.1g

per serving

260.4 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

splash

White Wine Vinegar

Dairy

225

Butter

clarified

GrainsCereals

slice

White Bread

medium slices

NutsSeeds

0.25

tsp

Chili Powder

hot

0.25

tsp

Smoked Paprika

0.5

tsp

Curry Powder

mild

0.5

tsp

Garam Masala

Salt

to taste

White Pepper

to taste

bunch

Coriander

fresh shoots for garnish

OilsFats

Olive Oil

light

Seafood

500

Shrimp

fresh boiled and peeled

Vegetables

0.25

tsp

Ginger

ground

0.5

piece

Cucumber

peeled, deseeded, and sliced into half-moons

Method

Serve each ramekin on a plate with toast triangles and coriander shoots.

Toast the bread slices and cut them into triangles.

Stir the shrimps into the spiced butter over low heat until warmed through.

Spoon the mixture into four ramekins and chill in the fridge for at least 3 hours.

Remove the ramekins from the fridge one hour before serving.

Whisk the oil and vinegar in a bowl to create a dressing.

Melt the butter and spices in a pan over low to medium heat.

Toss the cucumber slices in the dressing and season with salt and white pepper.