Sorrel custards with shrimp - house beautiful

4 servings

Ingredients

Quantity Ingredient
1½ tablespoon Butter
1 cup Chopped sorrel leaves
½ cup Chopped parsley
1½ cup Heavy cream
½ cup Milk
2 Eggs
Salt and pepper to taste
½ cup Dry white wine
1 pounds Medium shrimp, shelled
Pinch of saffron
1 tablespoon Minced shallots

Directions

In a skillet over low heat, melt ½ T butter and cook sorrel and 6 T parsley until wilted, about 1 or 2 minutes.

In a bowl, beat ½ C cream, milk and eggs. Stir in sorrel mixture, salt and pepper. Butter 4½-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 375'F 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

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