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Best Shrimp Recipe

Shrimp Creole

Take three pints of unshelled shrimps and shell them, one-half pint of cream, two tablespoonfuls of butter, two tablespoonfuls of flour, two tablespoonfuls of catsup, one wine glass of sherry, paprika, chili powder and parsley. Brown the flour in the butter and add the milk until it is thickened. Color with the catsup and season with paprika and chili powder. Stir in the sherry and make a pink cream which is to be mixed through the shrimps and not cooked. Sprinkle with chopped parsley and serve with squares of toast or crackers.


Make a sauce with a level tablespoon of cornstarch,
a rounding tablespoon of butter and one cup of milk cooked together five
minutes. Season with one-quarter level teaspoon of salt and a few grains
of cayenne. Add one can of shrimps after removing all bits of shell and
mincing them fine. Use, if preferred, the same amount of fresh shrimps.
Put into buttered scallop shells, scatter fine bread crumbs over the
top of each, and dot with bits of butter. Set in a quick oven to brown
the crumbs, and serve hot in the shells.


Pick and shell one pound of shrimps, place them in a
mortar and pound, add one-half pound of butter when well mixed; pass the
whole through a fine sieve. The butter is then ready for use.

This is delicious served with some good crusty French bread.


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