You don’t see brown shrimps on sale too often so when my Dad came to stay and brought 4 boxes of these I was a very happy girl! I like to think of them as the smaller, sweeter cousin of the prawn and I think they are a British delicacy we should be shouting about from the rooftops!
We ate some of these straight from the tray with some freshly squeezed lemon but I also wanted to try cooking with these. I knew I wanted a recipe that would allow the flavour of the shrimp to come through so I didn’t want to mask it with lots of other heavy flavours.
We enjoyed these little shrimp patties on sliced baguette for brunch and topped them with some gorgeous little fried quail eggs. The combination of the sweet prawns, herby patties and creamy eggs was amazing!
2 trays of brown shrimps (about 200g)
A handful of fresh parsley, chopped
4 tablespoons of self-raising flour
A splash of milk (enough to mix with the flour into a batter)
Salt and pepper
A tray of quail eggs
A glug of olive oil
How to make it
- In a bowl, mix together the shrimps, parsley and flour
- Add the milk, a dash at a time until you have a batter you are happy with
- Add a spare quails egg to help bind the mixture and season well
- In a frying pan, heat the olive oil and when hot add a good tablespoon of the shrimp mixture to make a patty
- Fry for a few minutes on either side until golden brown
- Fry the quail egg in a little oil until just set
- Serve the patties and eggs on a slice of bread and enjoy!