Stop worrying this has nothing to do with the Easter Bunny! This old North Carolina coastal dish probably evolved from the classic Welsh Rarebit. Perfect for a fancy lunch or family supper. Serve with a simple salad and your favorite Southern bread, if you like.
Shrimp Rabbit
4 to 6 servings
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1/4 cup unsalted butter
1 pound American cheese, cut into 1-inch cubes
1 1/2 teaspoons Worcestershire sauce
Salt to taste, go easy
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 cup beer
6 green onions (including green tops), chopped
2 pounds shelled, deveined cooked small to medium shrimp
2 eggs, beaten
Holland rusks or toast points
Curly leaf parsley sprigs, for garnish
Melt butter in top of a double boiler over hot water. Add cheese and cook, stirring until melted (about 15 minutes). Do not allow mixture to boil. Add Worcestershire sauce, salt, mustard, cayenne pepper and beer. Whisk to blend; stir in green onions and shrimp. Cook just until heated through (about 5 minutes). Add eggs and cook, stirring vigorously just until mixture is thickened (about 4 minutes). Remove from heat and serve at once over rusks or toast points. Garnish with parsley sprigs.
I'm taking this to Miz Helen's Country Cottage - Full Plate Thursday. Come join us.
Thursday, March 24, 2011
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oh wow...i love this. never thought of putting shrimp in my rarebit! my daughter will love this one!
ReplyDeleteSounds good!
ReplyDeleteHi Beverly,
ReplyDeleteIt is so good to see you today. This looks like a great recipe and a great flavor. Thank you so much for sharing with Full Plate Thursday and please come back!
This sounds wonderful. I have only ever had the "Welsh" variety of rarebit.
ReplyDeleteThis sounds wonderful. Thanks for sharing it. I look forward to seeing you at What's On the Menu Wednesday this week. Happy Spring.
ReplyDelete