Prep 15 mins
Cook 5 mins
From Robaire's French Restaurant in L.A. Posted in an old thread by a member named markhad, who says it was published in the L.A. Times years ago. Thanks to markhad! Any questions, ask him/her.
- 6 large shrimp, cooked
- 14.79 ml pimiento, julienned
- 44.37 ml hollandaise sauce
- 4 sliced sourdough baguettes, rounds toasted (or grilled)
- 85.04 g parmigiano-reggiano cheese, grated
- salt and pepper
- Place shrimp, pimento and two tablespoons of hollandaise sauce in bowl of food processor. Process until lumpy smooth. Spoon onto sourdough rounds place a little more hollandaise sauce on top of each round. Sprinkle with parmesan cheese. Bake at 350°F for 5 minutes. For best results, broil 30 seconds just before serving.