Toast with Shrimp Stew

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Servings: 4
Preliminary work: 10 minutes
Cooking: 15 minutes

250 g [8,8 oz]  frozen shrimp
juice of 1/2 lemon
1 egg yolk
4 tbsp. cream
20 g [0,7 oz] of butter / margarine
2 tbsp. flour
125 g [4,4 oz] mushroom
1 tbsp. port
3 tbsp. grated Emmental cheese
1 tbsp. chopped walnuts
salt, white pepper
4 slices sandwich bread
1 hard-boiled egg
1 bunch of parsley


[1] Thaw the shrimps up and sprinkle them with lemon juice. Beat the egg yolk with the cream. Heat the butter in a saucepan. Add the flour and then stir in the egg-cream mixture. Stir till the the sauce thickens, but it should not boil. Take it off the oven.

[2] Chop the mushrooms and mix them into the sauce with the shrimps, port wine, cheese, walnuts, salt and pepper.

[3] Lightly toast the bread on one side. Distribute the sheimp mixture on un-toasted side. Place them in the oven at 220° C / 430° F for about 10 minutes.

[4] Arrange the sandwiches on a platter. Garnish with an egg slice.