| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Travels, A, La, Carte |
4 |
servings |
INGREDIENTS
| 450 |
g |
Cooked shrimps or small prawns in their |
|
|
; shells |
| 300 |
ml |
Fish stock |
| 25 |
g |
Butter |
| 25 |
g |
Flour |
| 150 |
ml |
Double cream |
|
|
Generous squeeze of lemon juice |
| 1 |
tb |
Finely chopped fresh dill |
|
|
Salt and pepper |
INSTRUCTIONS
Shell the shrimps or prawns. Process the shells and heads to a rough chop
of debris and put into a pan with the fish stock. Bring to the boil and
simmer for 10 minutes. Strain and reserve the stock. Chop the shrimps or
prawns roughly.
Melt the butter and stir in the flour. Stir over a low heat for 1 minute,
then draw off the heat. Gradually mix in the stock, a little at a time, to
form a smooth sauce. Then stir in the cream. Bring back to the boil and
simmer for 5 minutes. Stir in the shrimps or prawns and simmer for a
further minute or so. Add a generous squeeze of lemon juice, the dill and
salt and pepper to taste.
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