Moro’s Recipes for Sweet Corn, Labneh, and Marinated Shrimp in a Pot | Christmas food and drink

cChristmas parties don’t have to mean pigs in blankets and mince pies. We like to put a few spins on the classics, like the potted shrimp we made for Moorish and Christmassy by infusing nut butter with spices. This needs to be prepared well in advance, to give the butter time to set, so it’s super easy for a party: just spread it on warm toast and serve. Meanwhile, the dip is great for any festive occasion: sweet corn mixed with cilantro, sun-dried tomatoes, garlic, and creamy labneh (yogurt), all topped with pita or flatbread.

Labneh with sweet corn, coriander and capsicum (on top)

Don’t underestimate canned sweet corn. This is also delicious as a side dish for pork or chicken.

to equip 10 minutes
cook 10 minutes
serves 4

75 grams of butter
3 green onions
trimmed and finely chopped
1 clove of garlicPeeled and finely chopped
1 tOne tablespoon of ground coriander seeds
4 sun-dried tomatoes
finely chopped (we use dried and soaked in boiling water until soft)
5 tOne tablespoon of chopped coriander
½ level t
s Hot paprika
250 grams of canned sweet corn
150 grams of cream cheese
500 grams of Greek yogurt
4 flatbreads or pitaswarm

Melt the butter in a saucepan over medium heat and let it cook, stirring, for three to five minutes, until it starts to caramelize (when the white bits of whey turn golden). Add the scallions, garlic, and coriander seeds and cook, stirring, for another three minutes, until soft and sweet.

Add the dried tomatoes, fresh cilantro and paprika, and sauté for another minute, then add the sweet corn and season. Mash a quarter of the mixture, adding a little water to break it up if it’s too thick, then stir it back in with the rest of the corn.

To prepare the labneh, combine the cream cheese and yogurt, season with salt to taste and spread on a large platter. Pour the hot sweet corn mixture over the labneh and serve with warm pita or bread.

Brown shrimp and brown butter marinated

Brown Moro Prawns With Marinated Brown Butter.

We all know and love potted shrimp, but adding the spices—nutmeg, black pepper, bay seeds, and fennel—to the caramelized brown butter makes this classic even more delicious.

to equip 5 minutes
cook 15 minutes
Designation 2 hours +
serves 4

150 grams of unsalted butter
2 bay leaves
(fresh, perfect)
1 whole nutmegfinely grated
A dash of cayenne pepper or hot paprika
½ t
sp ground fennel seeds
¼ t
sp ground black pepper
A little lemon juice
200 grams of peeled brown shrimp
Toast or crispy breadto serve

In a small skillet, melt the butter with the bay leaves over low heat—the butter will separate, but continue cooking it until the milky white bits of whey begin to caramelize and turn golden. Add the nutmeg, cayenne pepper, fennel seeds and pepper, and cook for another minute or so, stirring occasionally to prevent anything from sticking to the bottom of the pan.

Drizzle a little lemon juice over the shrimp, then toss them in the hot butter. Season with salt, cook 30 seconds, then spoon shrimp with a slotted spoon and transfer to four small bowls (or larger plate). Press it down with the back of a spoon, then pour it over the warm butter and put it in the fridge for a few hours, until it sets. This can be done ahead of time.

Serve it with toast or crusty bread.

  • Extracted from Moro Easy by Sam and Sam Clark, published by Ebury at £30. To order a copy for £26.10 go to

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