Melt 30 g (1 oz.) of butter in a large saucepan and gently cook the finely chopped vegetables over a low heat, without browning, for about 10 minutes. Shell the shrimps, reserving the shells and heads. Add the shells and heads of shrimps to the vegetables, pour a liter of hot water into the saucepan, add the bouquet garni and tomatoes. Season with pepper, but no salt at this stage, as the shrimp heads and shells may be salty enough. Cover and simmer gently for one hour.

Pour the stock through a sieve, pressing the vegetables and shells with a wooden spoon to extract all the juice. Melt the rest of the butter in the saucepan, add the flour and make a roux. Stirring constantly, add the vegetable and shrimp stock in a steady stream and bring to the boil. Simmer gently for 15 minutes.

Beat the egg yolk and cream together. Away from the heat, stir in the egg and cream mixture. Add the shrimps and brandy. Return the saucepan to a *very* low heat, stir gently until the soup thickens slightly and the shrimps are cooked (this should take just 2-3 minutes). DON’T let the soup boil, or it may curdle.

Makes 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

Clean the vegetables. Cut them into small strips.
Flavour the yoghurt with pepper and salt, nutmeg and the juice of 1 lemon. Pour some yoghurt on each plate, put 1 or 2 tablespoons shrimps on the yoghurt and finish with vegetable strips.

Makes 4 servings.

Source: Kris VANHOUTTE – My translation

Mix eggs, cream, pepper and salt thoroughly. Add shrimps.

Melt butter and pour mixture into the pan. Stir with a wooden spoon until the mixture is just set.

Serve on toast.

Remarks: 4 servings.

Source: The Collection of Kris Vanhoutte