Shrimps in Cream with Lettuce

Name: Shrimps in Cream with Lettuce
Yield: Serves 4 to 6
Cuisine: United Kingdom
Ingredients: 4 slices bread, each slice cut in 4 triangles, lightly browned in butter and kept warm; Pepper; ½ teaspoon salt; 1 teaspoon onion juice, made by peeling, quartering and crushing an onion; ⅝ cup (1.5 dl) double cream; ½ stick (60 g) butter; 2 large lettuce hearts, preferably Cos; 1 lb (½ kg) cooked and shelled or defrosted shrimps or prawns

Preparation info

Serves
4 to 6

Difficulty
Easy

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.

Ingredients

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

Europe
United Kingdom
East Anglia
Dinner
Pescatarian
England
Summer

Method

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