| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Appetizers, Dkuhnen msn |
4 |
Servings |
INGREDIENTS
| 3 |
oz |
(75g) butter |
| 1 1/4 |
lb |
(550g) cooked shrimp |
| 1/2 |
ts |
(2.5ml) black pepper |
|
|
Pinch of cayenne pepper |
| 1/2 |
ts |
(2.5ml) mace |
|
|
Salt to taste |
| 2 |
tb |
(30ml) Half and half cream |
|
|
Brown toast, cut into strips |
|
|
Lemon wedges |
INSTRUCTIONS
Melt 1/3 of the butter in a frying pan and toss the
shrimp, spices and seasoning over medium heat for
about 3 minutes. Add cream, check seasoning and pack
into ramekin dishes. Pour over the rest of the
butter, after clarifying. Chill. Serve with strips
of toast and lemon wedges. Source: Adapted by Deborah
Kuhnen from 'The Hot and Spicy Cookbook' by Sophie
Hale, ISBN 0-7858-0505-2.
Posted to MM-Recipes Digest V3 #217
Date: Mon, 12 Aug 96 04:29:24 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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