Shrimp toast to rothschild

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.