Spiced potted shrimps with quick-pickled cucumber
- November 2015
- Serves 8
- Hands-on time 30 min, plus chilling
Festively spiced buttery shrimps pair perfectly with sweet and sharp cucumber in this recipe fit for any Christmas dinner party starter.
- 53.2g (32.9g saturated)
- 5.5g (5.5g sugars)
See Wine Match
We used 75ml metal dariole or pudding moulds, from cook shops and lakeland. co.uk. If you can only get the 125ml ones, either make 6 portions instead of 8, or don’t fill the moulds to the top. If you use ramekins instead, you may find it easier not to turn them out.
The potted shrimps will keep chilled for up to 5 days or, if they haven’t been previously frozen (check with your fishmonger), cover in cling film and freeze for up to 1 month. Defrost, then warm to serve.
What's the perfect wine match?
Our friends at Majestic Wine recommend Muscadet Jean Sablenay. Muscadet and seafood is one of life’s greatest pairings. The Jean Sablenay’s fresh flavours will add a squirt of deliciously tart lemon to this potted shrimp dish.
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