Stewed cucumbers and brown shrimp

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Cucumbers and shellfish go together very well, but this recipe from Anna Tobias is something special. The freshness of the cucumber and herbs provides the perfect contrast to sweet, buttery brown shrimp. Check out Anna's other cucumber recipes here.

First published in 2019

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

Metric

Imperial

Stewed cucumber and brown shrimp

Method

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
First published in 2019

Previously guest head chef at East London favourite P. Franco, Anna Tobias has built a career on simple but effective cookery.

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