A rich coastal classic with a twist, this dish pairs crisp, golden crumpets with buttery brown shrimps and silky roe butter. Finished with delicate strands of courgette and a hint of lemon, it's a vibrant blend of land and sea. A true indulgence for seafood lovers, served warm and full of depth.
Ingredients:
- 1000 g crumpets
- 150 g salted butter
- 400 g brown shrimps
- 90 g roe
- 110 g salted butter
- 6 g lemon juice
- 350 g courgette
How to prepare
Preparation time: 20 minutes
Cook time: 6 minutes
In a saucepan, melt the butter and then fry the crumpet on both sides until lightly coloured and crisp. In a food processor blend the roe, butter and lemon juice together to form a smooth butter mix. Now using a sheet of grease-proof, roll the butter into a sausage shape and tie the ends.
Then chill for 15 minutes. Using a mandolin slice the courgette length ways thinly, to give nice long strands. Then cut into thin strips
Serving:
Place the buttered crumpet onto a plate. Melt the roe butter and fry the shrimps lightly, now add the courgette and cook slightly, squeeze in the lemon juice. Then spoon the shrimps over the crumpet.
Twist the courgette into a nest and sit on the top of the crumpet or alternatively toasted bread.
