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Chermoula potted shrimp
Serves 4 Starters and mains
Ingredients
- 120g good-quality salted butter
- 200g brown shrimp
- 8 sourdough slices
For the chermoula paste
- 1/2 garlic clove, finely chopped
- large handful coriander, chopped
- large handful parsley, chopped, plus extra (optional) to serve
- 1/2tsp ground cumin
- 1/2tsp sweet paprika
- 1/4tsp ground tumeric
- grated zest and juice 1/2 lemon
- 1tsp olive oil
For the carrot and preserved lemon pickle
- 1/2tsp cumin seeds
- 75ml cider vinegar
- 80g caster sugar
- 2 large carrots (approx. 250g in total), peeled and grated
- 1 preserved lemon, pips removed, finely diced
- 2cm piece fresh ginger, peeled and grated
- 1/2 red chilli, finely diced
- 1 garlic clove, grated
Method
To make the chermoula past, put the garlic and a good pinch of salt in a pestle and mortar and pound to a paste. Add the coriander and parsley and pound again until it is broken down into a paste, then stir in the dried spices, lemon zest and juice and oil.
Melt the butter for the potted shrimp gently in a pan, then turn off the heat. Stir in the chermoula paste and, once incorporated, stir in the shrimp. Scoop the shrimp out of the pan using a slotted spoon, to leave most of the butter in the pan, and divide the shrimp evenly among four ramekin dishes, pressing them down gently to level the tops. Pour over the remaining butter and transfer to the fridge to set completely.
Meanwhile, make the pickle.
Put the cumin seeds in a dry
pan and toast over a low heat
until fragrant and deep brown
in colour. Add the vinegar and
sugar and stir until the sugar has
dissolved. Add the remaining
ingredients and stir everything
together well. Simmer over a
medium heat for 10 minutes,
stirring occasionally. Taste and
season with salt, then leave to
cool completely. It will keep in
a jar in the fridge for a week.
When ready to serve, toast the bread. Serve the shrimp pots with the carrot pickle to spread on to the toasts and scatter some extra parsley over, if using.
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