|
Brown Shrimp Ranhofer |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 10 mins |
Cooking 10 mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
25g unsalted butter
1 tbsp plain flour
200ml single cream
1 egg yolk
½ tsp paprika, plus a little to serve
nutmeg, a good grating
2 tbsp brandy
½ lemon, juiced
140g cooked brown shrimp
4 slices sourdough, toasted
green salad dressed, to serve
|
|
-
Melt the butter in a pan and,
once foaming, add the flour and cook for 2 minutes while
stirring. Slowly add the single cream, stirring all the
time, until you have a smooth sauce.
-
Put the egg yolk into a bowl
and lightly whisk. Pour over 1 /3 of the sauce and whisk
vigorously. Pour in the remaining sauce, then tip back
into the pan. Cook gently, stirring regularly, until it
thickly coats the back of a spoon. Add the cayenne pepper,
nutmeg, brandy, lemon juice and some seasoning.
-
Stir in the shrimps to warm
for a few minutes, then pile on to sourdough toast,
sprinkle with a little extra paprika and serve with a
dressed salad, if you like.
|
|
DAILY
DINNERS 
