Devonshire Buttered Shrimps

Name: Devonshire Buttered Shrimps
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: ¼ teaspoon black pepper; 4 eggs; ½ stick (60 g) butter; ¼ teaspoon salt; ¼ teaspoon grated nutmeg; ½ lb (240 g) frozen and defrosted or fresh, shelled cooked shrimps or prawns; ⅝ cup (1.5 dl) white wine; ½ lb (240 g) frozen and defrosted or fresh, shelled cooked shrimps or prawns

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

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

Ingredients

½ lb (240 g) frozen and defrosted or fresh, shelled cooked shrimps or prawns
⅝ cup (

Europe
United Kingdom
Engalnd
Devonshire
Stew
Fish course
Pescatarian
Gluten-free

Method

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 s