Rory’s buttered shrimps with chervil butter sauce

Fairlady
4 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
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Ingredients (9)

300.00 g shrimps — cooked and peeled
30.00 ml butter — heated
4.00 white bread — thinly sliced, toasted, buttered
fresh chervil — to garnish
CHERVIL BUTTER SAUCE
100.00 ml butter
2.00 ml french mustard
5.00 ml vinegar — tarragon
15.00 ml fresh chervil — finely chopped
1.00 eggs — yolks only
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Method:

CHERVIL BUTTER SAUCE: Place butter, mustard, vinegar and chervil in a saucepan and bring to boiling point.
Remove from stove, then whisk in egg yolk. Continue whisking over low heat until sauce thickens slightly. Keep warm over a saucepan of hot, but not boiling, water.
Just before serving, toss shrimp in foaming butter until heated through.
Divide between 4 slices of hot, buttered toast. Coat with chervil sauce and sprinkle with sprigs of chervil. Serve immediately.



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