| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Appetizers, English |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Prepared shrimps |
| 2 |
|
Large cos lettuce hearts, washed,drained and finely shredded |
| 2 |
oz |
Butter, melted |
| 1/4 |
pt |
Double cream |
| 1 |
ts |
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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