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Information about "Bang Bang Shrimp Recipe" on the Web
EGGS CREVETTES serves 6 One of the most rewarding of all hard-boiled egg dishes, Eggs Crevettes is ideal for Sunday brunch, any leisurely luncheon, or for supper.
You cannot toss it together in a few minutes, but the thirty or forty it will require are minutes well spent, and your guests, and you too for that matter, may utilize the interval adventuring with Black Velvets (qv), martinis, or what have you. If you, as a chef, have some hesitancy in drinking while you work, I commend to your attention an entertaining little volume by Elliot Paul, Intoxication Made Easy. It is a recipe for making Spanish rice, but as its title suggests, it contains some profound observations on alcoholic consumption in the kitchen. But to get back to our eggs, they should be boiled hard, at least fifteen minutes, preferably twenty, in rapidly boiling water, shelled at once, and kept warm until ready for use. If I were rating these recipes for excellence, I would put this one in the top bracket.
9 HARD-BOILED EGGS
Chop the eggs coarsely, cut each shrimp into two or three pieces, depending on size of shrimp. In a large saucepan make a light cream sauce with the butter, flour, and cream. While the sauce is cooking dissolve the mustard in a little milk; add it, the salt, cayenne, Scotch Bonnet, and sherry to the sauce. When the sauce is finished, taste, and rectify the seasoning. Add the chopped eggs, shrimp, and parsley. Stir the mixture well together with a wooden spoon and serve very hot. Normally with this dish I would serve very thinly sliced fresh tomatoes and cucumbers, garnished with chopped chives or finely minced spring onion tops, and coffee. For a very festive occasion, why not substitute cold artichokes with Hollandaise (qv)? You may serve Eggs Crevettes on or with buttered toast, but a far, far better thing, particularly at brunch, is the great, round, air-filled popover. As for beverage: if you have been drinking, as I suggested, Black Velvets while the eggs were being cooked, champagne is the proper choice. Otherwise, a light, white wine, perhaps a Barsac, goes beautifully. Wine is really not essential with this dish, and its absence would hardly be noted even by winebibbers of the first water, if I may adopt that expression in this connection, but coffee is a must.
From: "Fast and Fancy Cookery" Recipes for those who work from nine to five and still enjoy entertaining at seven with hints on the gracious feeding of the unexpected but welcome guest. BY John Philips Cranwell - Available from DMC Enterprises, Inc.
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