Shrimp toast to rothschild
Instructions
00469 SHRIMP TOAST to ROTHSCHILD INGREDIENTS for 4 PEOPLE 400 g of prawns, 100 g butter, 4 slices of sandwich bread, a glass of cognac, 2 tablespoons oil, grated Gruyere cheese.
For the sauce: a carrot, an onion, 30 g butter, 2 tablespoons oil, 1/2 glass of dry white wine, a spoonful of tomato paste, a teaspoon of cornflour, a sprig of herbs, a spoonful of cream.
Remove the crust from the bread slices and FRY in half the butter and olive oil; keep them aside.
Fry the shrimp in the rest of the butter and fiammeggiate with cognac; remove them from the Pan and remove the heads sgusciateli.
Put the heads in a colander and pressatele well.
Mix the sauce with the cooking of shrimps and keep aside.
Prepare the sauce: clean and coarsely chop the onion and carrot and fry them in a pan with butter and oil.
Add the wine, tomato concentrate, a glass of water and the sprig of herbs and simmer, uncovered, for 15 minutes.
Remove the herbs and strain the sauce into a colander.
Put it back on the fire and let it reduce for a few minutes.
Add cream and corn flour dissolved in 1 tablespoon cold water, stir the shrimp sauce and cook for a few minutes.
Spread the shrimp over bread slices, cover with the sauce, sprinkle with grated cheese and gratinate in the oven for a few minutes.
Serve.