Stir in the shrimps to warm for a few minutes, then pile on to sourdough toast, sprinkle with a little extra cayenne and serve with a dressed salad, if you like.
Ingredients
- unsalted butter 25g
- plain flour 1 tbsp
- single cream 200ml
- egg yolk 1
- cayenne pepper ½ tsp, plus a little to serve
- nutmeg a good grating
- brandy 2 tbsp
- lemon ½, juiced
- cooked brown shrimp 140g
- sourdough 4 slices, toasted
- green salad dressed, to serve
Method
-
Step 1
Melt the butter in a pan and, once foaming, add the flour and cook for 2 minutes while stirring. Slowly add the single cream, stirring all the time, until you have a smooth sauce.
-
Step 2
Put the egg yolk into a bowl and lightly whisk. Pour over 1 /3 of the sauce and whisk vigorously. Pour in the remaining sauce, then tip back into the pan. Cook gently, stirring regularly, until it thickly coats the back of a spoon. Add the cayenne pepper, nutmeg, brandy, lemon juice and some seasoning.
-
Step 3
Stir in the shrimps to warm for a few minutes, then pile on to sourdough toast, sprinkle with a little extra cayenne and serve with a dressed salad, if you like.
Nutritional Information
- Kcals 411
- Fat 17.8g
- Saturates 10.2g
- Carbs 40g
- Sugars 3.4g
- Fibre 2.3g
- Protein 17.3g
- Salt 1.7g
