CookEat Recipe
Shrimp Tartines
Fine sieved cooked-shrimp paste spread on six buttered toast squares and heated in the oven.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Have one and a half pounds safely cooked, shelled ready-to-eat shrimp, with tails and all shell removed. Keep them at 4°C or colder until needed. Finely chop the four shallots and HALF a peeled garlic clove.
Step 2
Heat the measured tablespoon melted butter in a small saucepan and gently cook the shallots and garlic for three minutes. Stir in the LEVEL tablespoon flour and heat for half a minute. Add the gill white wine, half gill pasteurized milk, tablespoon Worcestershire sauce, half teaspoon each prepared French Dijon mustard and salt, saltspoon cayenne, and HALF a saltspoon EACH grated nutmeg and freshly chopped parsley. Stir continuously while boiling for two minutes, until smooth and the flour is cooked.
Step 3
Mix in the cooked shrimp and cook for about ten minutes. Stir in TWO intact yolks separated from pasteurized shell eggs and heat while stirring sharply for about two minutes. Check the mixture reaches at least 74°C, then promptly pound it to a fine pulp in a clean food-safe mortar and press through a clean sieve into a bowl.
Step 4
Brown SIX bread pieces, each a quarter-inch thick and THREE INCHES SQUARE, to make golden toast. Lightly butter them, divide the actual finished shrimp paste over the six squares, smooth it and lightly butter each surface with a little extra butter.
Step 5
Place on a food-safe baking sheet and heat in the oven for about six minutes, until the tartines are hot throughout and their thickest topping reaches at least 74°C. Serve promptly on a dish lined with a clean folded napkin, with the six lemon quarters and a little parsley greens.
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