Scalloped Shrimps

Serve Scalloped Shrimps as a delightful first course, or allow two scallops per person and serve as a light lunch.

1 oz. plus

1 teaspoon butter

1 garlic clove, crushed

1 small bunch mustard and cress, washed, shaken dry and chopped

2 tablespoons flour

10 fl. oz. double cream

2 tablespoons mayonnaise

1 teaspoon prepared French mustard

½ teaspoon cayenne pepper

2 teaspoon salt

1 teaspoon black pepper

2 oz. Gruyere cheese, grated

8 oz. peeled frozen shrimps, thawed and drained

1 lb. Duchess Potato puree, hot

1 oz. – cup dried breadcrumbs

Using the teaspoon of butter, lightly grease 4 large scallop shells and set them aside.

In a medium-sized saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the garlic and cress and fry, stirring frequently, for 5 minutes. Sprinkle over the flour and stir well to mix. Gradually pour in the cream, stirring constantly. Stir in the mayonnaise, mustard, cayenne, salt, pepper and cheese. Cook the sauce, stirring constantly, for 4 minutes or until it is thick and the cheese has melted. Stir in the shrimps and cook, stirring, for a further 2 minutes.

Remove the pan from the heat and divide the mixture equally among the 4 prepared scallop shells. Set aside.

Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).

Fill a medium-sized forcing bag, fitted with a large star-shaped nozzle, with the potato puree. Pipe the puree around the inner edge of the scallop shells to make a decorative border. Sprinkle over the breadcrumbs.

Place the scallop shells in the oven and bake for 5 to 8 minutes or until the mix-ture is very hot and golden brown on top.

Remove the scallops from the heat and place them on individual serving plates. Serve immediately.

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