Olive Magazine
Brown Shrimp Ranhofer Recipe

Brown shrimp Ranhofer

Published: April 10, 2019 at 3:52 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Ranhofer is a creamy, luxurious sauce spiked with brandy and cayenne pepper. The original dish uses lobster but we've switched for brown shrimp to make it an easy dinner party starter or quick lunch

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal411
fat17.8g
saturates10.2g
carbs40g
sugars3.4g
fibre2.3g
protein17.3g
salt1.7g
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Try this brown shrimp Ranhofer, then check out our shrimp and grits, Trinidadian curry shrimp, potted shrimps and more shrimp recipes.

Ingredients

  • 25g unsalted butter
  • 1 tbsp plain flour
  • 200ml single cream
  • 1 egg yolk
  • ½ tsp cayenne pepper, plus a little to serve
  • a good grating nutmeg
  • 2 tbsp brandy
  • ½ lemon, juiced
  • 140g cooked brown shrimp
  • 4 slices sourdough, toasted
  • dressed green salad, 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.

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