Buttered Prawns or Shrimps is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of prawns or shrimps cooked in strong stock that's thickened with a butter and flour mix and seasoned with salt, cayenne pepper and nutmeg. The full recipe is presented here and I hope you enjoy this classic British version of: Buttered Prawns or Shrimps.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
313. INGREDIENTS.—1 pint of picked prawns or shrimps, 3/4 pint of stock No. 104, thickening of butter and flour; salt, cayenne, and nutmeg to taste.
Mode.—Pick the prawns or shrimps, and put them in a stewpan with the stock; add a thickening of butter and flour; season, and simmer gently for 3 minutes. Serve on a dish garnished with fried bread or toasted sippets. Cream sauce may be substituted for the gravy.
Time.—3 minutes.
Average cost for this quantity, 1s. 4d.
Modern Redaction
Ingredients:
600ml prawns or shrimps, peeled
450ml rich strong stock (or cream sauce)
2 tbsp butter mixed with 1 tbsp plain flour, until smooth
salt, cayenne pepper and freshly-grated nutmeg, to taste
Method:
Pick over the prawns or shrimps then place in a pan with the stock. Bring to a simmer, whisk in the butter and flour mix then season to taste and cook gently for 3 minutes.
Turn onto a serving plate, garnish with fried bread or bread sippets and serve.
