Sorrel Custards With Shrimp – House Beautiful

In a skillet over low heat, melt 1/2 T butter and cook sorrel and 6 T parsley until wilted, about 1 or 2 minutes. In a bowl, beat 1/2 C cream, milk and eggs. Stir in sorrel mixture, salt and pepper. Butter 4 1/2-cup ramekins or custard cups with remaining butter and pour cream and sorrel mixture into them. Place cups in a pan containing 1 inch water, cover pan with aluminum foil and bake in a preheated 375'F oven until custards are set or until a knife inserted midway between center and rim comes out clean. Timing depends on oven. Test after 25 minutes. In a saucepan bring wine to a simmer, poach shrimp for 2 to 3 minutes, stirring constantly, remove from liquid and set aside. Add saffron and shallots to the poaching liquid and reduce liquid to about 1 T. Add remaining cream to the pan and simmer for 10 minutes or until sauce thickens. Run a knife around the sides of the custards to loosen them, and invert each one onto the center of a plate, tapping the bottom. Pour sauce around the custards and arrange shrimp in a circle. Garnish with remaining parsley and serve immediately

Chopped sorrel leaves 1/2 c Dry white wine