Devonshire Buttered Shrimps

A very early recipe. Serve in small individual dishes as a starting course with hot, freshly made toast.


  • ½ lb (240 g) frozen and defrosted or fresh, shelled cooked shrimps or prawns
  • cup (1.5 dl) white wine
  • ½ stick (60 g) butter
  • 4 eggs
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


Bring the shrimps or prawns to the boil in the wine, adding the nutmeg, salt and freshly ground black pepper. Stew gently, uncovered, for 5 minutes.

Meanwhile, melt the butter in another saucepan. Stir in the eggs, holding the pan off the heat and allowing them just to begin to thicken. As soon as the prawns are ready, spoon them into the egg mixture with the wine, stirring after each spoonful and never resting the pan on the heat. Immediately the mixture begins to thicken and becomes creamy, pour into small dishes, serve and eat at once.