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.
Ingredients
Stewed cucumber and brown shrimp
- 1 large cucumber , or 2 medium cucumbers, peeled
- 120g of brown shrimp
- 2 sprigs of dill , leaves picked
- 2 sprigs of chervil , leaves picked
- 50g of clarified butter
- 1/4 lemon , juiced
- nutmeg
- salt
- pepper
- white pepper
- 1 pinch of cayenne pepper , (optional)
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
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Stewed cucumbers and brown shrimp
