Nomelette

Shrimps baked in Soured Cream

Serves
4

Ingredients

  • 8oz peeled Shrimps
  • Black Pepper
  • 5floz Soured Cream or Double Cream with juice of small lemon
  • around 2oz fresh white Breadcrumbs
  • 2oz Butter
  • Parsley to garnish

Method

  1. Butter 4 ramekin dishes and divide shrimps between them them.
  2. Season well with black pepper and then cover with soured cream.
  3. Divide breadcrumbs between dishes to give a good layer.
  4. Dot with rest of butter.
  5. Bake in centre of oven gas mark 5, 375E for 10-15 minutes. Finish under hot grill until breadcrumbs are brown and then garnish with parsley.

Serve with crusty bread.

Editors note: We've written this one down exactly as it was originally written - from the text alone, it is unclear whether you are supposed to add the juice of lemon to the soured cream or only do that if you are using double cream, but we suspect it is the latter.