Lettuces Baked With Shrimps Recipe
This is how I show my love to my near and dear ones, yes by preparing their favorite Lettuces Baked With Shrimps using this recipe. This Lettuces Baked With Shrimps is so tasty that I cannot resist serving it as a Main Dish often. Shrimp is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. I am certain both of us will concur that this Lettuces Baked With Shrimps is simply scrumptious.
Ingredients
8 fl. oz. double cream
2 teaspoons prepared French mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
1 teaspoon cornflour dissolved in 1 tablespoon double cream
2 medium sized lettuces, coarse outer leaves removed, washed, shaken dry and very finely shredded
1 tablespoon butter
8 oz. frozen and thawed shrimps, shelled
4 medium sized tomatoes, blanched, peeled, seeded and chopped
2 teaspoons lemon juice
2 oz. Parmesan cheese, grated
Directions
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
In a medium sized saucepan, combine the cream, mustard, Worcestershire sauce, cayenne pepper, nutmeg, salt, black pepper, Tabasco sauce and the cornflour [cornstarch] mixture.
Set the saucepan over moderately low heat and cook the sauce for 3 to 4 minutes, or until it is thick and smooth.
Remove the pan from the heat and stir in the shredded lettuces.
Stir well to coat them thoroughly.
Set the mixture aside.
Using the tablespoon of butter, generously grease a large baking dish.
Spread half the lettuce mixture in the bottom of the dish.
Cover with the shrimps and cover the shrimps with the chopped tomatoes.
Spread the remaining lettuce mixture over the tomatoes.
Sprinkle over the lemon juice and cover with the grated Parmesan cheese.
Place the dish in the centre of the oven and bake for 35 to 40 minutes, or until the lettuce is tender and the top lightly browned.
Remove the dish from the oven and serve the mixture immediately, straight from the dish.
In a medium sized saucepan, combine the cream, mustard, Worcestershire sauce, cayenne pepper, nutmeg, salt, black pepper, Tabasco sauce and the cornflour [cornstarch] mixture.
Set the saucepan over moderately low heat and cook the sauce for 3 to 4 minutes, or until it is thick and smooth.
Remove the pan from the heat and stir in the shredded lettuces.
Stir well to coat them thoroughly.
Set the mixture aside.
Using the tablespoon of butter, generously grease a large baking dish.
Spread half the lettuce mixture in the bottom of the dish.
Cover with the shrimps and cover the shrimps with the chopped tomatoes.
Spread the remaining lettuce mixture over the tomatoes.
Sprinkle over the lemon juice and cover with the grated Parmesan cheese.
Place the dish in the centre of the oven and bake for 35 to 40 minutes, or until the lettuce is tender and the top lightly browned.
Remove the dish from the oven and serve the mixture immediately, straight from the dish.
