Sorrel Custards With Shrimp - House Beautiful Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Butter,
Salt and pepper to taste,
1 cup: Chopped sorrel leaves,
1/2 cup: Dry white wine,
1/2 cup: Chopped parsley,
1 lbs: Medium shrimp, shelled
1 1/2 cup: Heavy cream,
Pinch of saffron,
1/2 cup: Milk,
1 tbsp: Minced shallots,
2: Eggs,
Directions:
In a skillet over low heat, melt 1/2 T butter and cook sorrel and 6 T
parsley until wilted, about 1 or 2 minutes.
In a bowl, beat 1/2 C cream, milk and eggs. Stir in sorrel mixture,
salt and pepper. Butter 4 1/2-cup ramekins or custard cups with
remaining butter and pour cream and sorrel mixture into them.
Place cups in a pan containing 1 inch water, cover pan with aluminum
foil and bake in a preheated 375F oven until custards are set or
until a knife inserted midway between center and rim comes out clean.
Timing depends on oven. Test after 25 minutes.
In a saucepan bring wine to a simmer, poach shrimp for 2 to 3 minutes,
stirring constantly, remove from liquid and set aside. Add saffron and
shallots to the poaching liquid and reduce liquid to about 1 T. Add
remaining cream to the pan and simmer for 10 minutes or until sauce
thickens.
Run a knife around the sides of the custards to loosen them, and
invert each one onto the center of a plate, tapping the bottom. Pour
sauce around the custards and arrange shrimp in a circle. Garnish
with remaining parsley and serve immediately. Serves 4.
House Beautiful/February/94 Scanned & fixed by DP & GG
Source from luhu.jp
parsley until wilted, about 1 or 2 minutes.
In a bowl, beat 1/2 C cream, milk and eggs. Stir in sorrel mixture,
salt and pepper. Butter 4 1/2-cup ramekins or custard cups with
remaining butter and pour cream and sorrel mixture into them.
Place cups in a pan containing 1 inch water, cover pan with aluminum
foil and bake in a preheated 375F oven until custards are set or
until a knife inserted midway between center and rim comes out clean.
Timing depends on oven. Test after 25 minutes.
In a saucepan bring wine to a simmer, poach shrimp for 2 to 3 minutes,
stirring constantly, remove from liquid and set aside. Add saffron and
shallots to the poaching liquid and reduce liquid to about 1 T. Add
remaining cream to the pan and simmer for 10 minutes or until sauce
thickens.
Run a knife around the sides of the custards to loosen them, and
invert each one onto the center of a plate, tapping the bottom. Pour
sauce around the custards and arrange shrimp in a circle. Garnish
with remaining parsley and serve immediately. Serves 4.
House Beautiful/February/94 Scanned & fixed by DP & GG
Source from luhu.jp