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PRAGUE SHRIMP

Dec 15, 2004 - Here is a recipe sent in by website visitor Bob Schimmelman

“While recently visiting Prague for the first time since 1977, I came accross a beautifully simple but really tasty shrimp dish. Having worked in commercial kitchens in the past and being an enthusiastic amateur chef, I always enjoy discovering new and simple dishes.”
 

Make a puff-pastry casing about 6X4inches scoring the top to create lid.

Add about 2 teaspoons of coconut cream to half a pint of double cream (sorry I'm an American who has lived the UK so long I forget the “proper” names for some things)

Have enough raw baby spinach leaves ready to line the pastry case with more ready to go over the top

Gently bring the cream mixture to a low boil, add salt/white pepper and a few grinds of nutmeg to the mix

Add the prawns/shrimps--enough to fill the case depending on size

Remove excess pastry from the case and line with the spinach leaves

When prawns are cooked spoon the mixture over the spinach leaves with ample cream to fill the case, place more leaves on top and cover with pastry lid


Serve immediately.

It is really quite nice and rich.  Not something you have on a regular basis but a nice treat