Spiced Potted Shrimp with Cucumber Salad

Ingredients

For the potted shrimp

• 225g/8oz clarified butter
• ½ tsp ground ginger
• 1-2 (depending on strength and desired taste) ground small red chillies
• 1 tsp smoked paprika
• ½ tsp mild curry powder
• ½ tsp garam masala
• 500g fresh boiled shrimps, peeled

For the Cucumber Salad

• 50ml light olive oil
• splash white wine vinegar
• ½ cucumber, peeled, cut in half lengthways, seeds scooped out using a spoon, flesh sliced into half-moon shapes
• salt and pepper

To serve

• 4 medium slices wholemeal / granary bread
• fresh coriander

Method

1. Place the ginger, chillies, paprika, curry powder and garam masala in a pestle and grind/mix with mortar.
2. Melt butter with spices over a low-medium heat. Stir well to combine.
3. Add the shrimps and stir to coat them in the spiced butter, keeping the heat set to low so that the shrimps are warmed through gently without becoming tough.
4. Spoon the potted shrimp mixture into four ramekins, press down using the back of a spoon and set aside to cool. When cool, cover with cling film and chill in the fridge for 3-4 hours, or overnight.
5. Remove the ramekins from the fridge at least one hour before serving, and allow the contents to return to room temperature.
6. When ready to serve, make the salad. (Salad can be prepared in advance and refrigerated if you want the cucumber to soften).
7. For the salad, pour the oil and vinegar into a bowl and whisk well. Add the cucumber slices and stir to dress them in the vinaigrette. Season to taste with salt and pepper.
8. To serve, lightly toast four slices of bread. Place one ramekin into the centre of each of four serving plates. Cut the toast into triangles and arrange alongside each ramekin. Garnish each plate with coriander.