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Ingredients
- 1 tbsp of butter
- 500g of cooked, shelled yabby tails
- 2 cups of full cream milk
- 1 tbsp of dry sherry
- 1 tsp of paprika
- half a cup of double cream
- salt and pepper
- hot French bread
Method
Melt 1 tablespoon of butter in a heavy saucepan and simmer until it's golden brown. Add 500g of cooked, shelled yabby tails and cook gently for a minute or two.
In another saucepan, bring 2 cups of full cream milk to the boil, then add to the pan of yabbies in butter. Add a tablespoon of dry sherry, a teaspoon of paprika and bring the lot to a simmer. Stir in half a cup of double cream. Turn off the heat, season with salt and pepper and serve at once with hot French bread.
