Shrimps in Cream with Lettuce

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

This recipe, from a small manuscript collection, comes from Southwold on the Suffolk coast. The dish was traditionally served at summer dinner parties, or on other special occasions, at a large house not far from the town.


  • 1 lb (½ kg) cooked and shelled or defrosted shrimps or prawns
  • 2 large lettuce hearts


With a very sharp knife cut the lettuce into shreds about ¼ inch (0.5 cm) wide

Put the butter in a saucepan and melt over medium heat. It must not colour. Put in the lettuce and turn in the butter