| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | English | Appetizers, English | 6 | Servings |
INGREDIENTS
| 1 | lb | Prepared shrimps |
| 2 | Large cos lettuce | |
| hearts washeddrained | ||
| and finely shredded | ||
| 2 | oz | Butter, melted |
| 1/4 | pt | Double cream |
| 1 | t | Onion juice, made by |
| Crushing a small, peeled | ||
| onion or a little very | ||
| finely chopped onion | ||
| Salt and black pepper | ||
| 4 | Slices of bread | |
| A little butter for frying |
INSTRUCTIONS
A summer dinner party dish that comes from the Southwold area. Thaw the shrimps if frozen and reserve a few for garnish. Place the lettuce and melted butter in a saucepan, and turn the lettuce with a wooden spoon until it is completely coated with the butter, then cover and simmer very gently for 3 to 4 minutes, stirring occasionally. Stir in the cream and the onion juice or chopped onion and season to taste. Stir in the shrimps and heat through for 2 to 3 minutes, but do not allow to boil. Set aside and keep warm. Cut the bread into neat triangles and fry lightly in butter. Keep warm. Pile the shrimp mixture on to a dish and arrange the bread triangles around the edge. Serve, garnished with the reserved shrimps. Posted to MM-Recipes Digest V4 #275 by ray.watson@ukonline.co.uk on Mon, 7 Oct 1996.
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Nutrition (calculated from recipe ingredients)
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Calories: 111
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 20.3mg
Sodium: 18.5mg
Potassium: 547.4mg
Carbohydrates: 8.8g
Fiber: 4.7g
Sugar: 3.4g
Protein: 2.9g