> Recipes > Salad

Stewed cucumbers and brown shrimp

Stewed cucumbers and brown shrimp

PT15M

Share recipe

hide story show story

This is an elegant, warm salad that plays on the flavours of traditional potted shrimp. Cooked cucumber recipes are relatively common in older cookbooks but seldom seen these days. I find their texture particularly pleasing – a slippery delight. The pairing of cucumbers and seafood is indisputable so this dish is an easy match.

This works well with most shellfish – the orange flesh of mussels would look (as well as taste) particularly fine against the pale green. In this instance leave out the nutmeg. The dish would also act as a good accompaniment to flat fish, such as sole.

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Slice the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds. Cut on a jaunty angle into 1cm slices
2
Place the clarified butter in a frying pan and once sizzling hot, add the cucumbers. Stir around in the pan at a high heat, allowing their liquid to evaporate. Cook for 5–10 minutes until the cucumbers are cooked but still retain a faint crunch
3
Season with the salt, black and white pepper, cayenne (if using) and a few scrapes of nutmeg. Add the lemon juice and toss together. Check the seasoning to make sure you’re happy
4
Add in two-thirds of the picked herb leaves and the brown shrimp and mix together
5
Place on a serving platter and sprinkle over the remaining herbs
6
This dish must be served warm, as otherwise the butter starts to solidify into an unappealing texture once it cools
image
Share recipe

Get in touch

Stewed cucumbers and brown shrimp

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: