The European cookbook for American homes (from Italy, Spain, Portugal and France)

This is one of the dishes taken by Portuguese traders, centuries ago, to Japan, where, with slight modifications, it is made to this day, under the name "Tempura," which identifies the frying in batter, rather than the shrimp, for lobsters and other delicacies of the sea are cooked by the same recipe. SHRIMPS FRIED IN BATTER {Camarbes Fritos em Mass a de Vinhee) 1 pound raw shrimp 1 egg white, beaten Salt and pepper 1 egg yolk, beaten 2 tablespoons lemon juice Deep fat for frying 2l/2 tablespoons olive oil Minced parsley 1 cup flour Quartered lemons Shell shrimp. Mix salt, pepper, lemon juice and all but 1 teaspoon of olive oil. Beat, and mix with the shrimps. Marinate Yz hour; drain. Make a batter with flour, egg white and yolk, 1 teaspoon olive oil, and enough tepid water to thin. Run toothpicks through the shrimp so they are skewered together in groups of four or five. Dip the groups of shrimp into batter until completely covered. Fry in deep fat. Drain on absorbent paper. Sprinkle with parsley, and serve with quartered lemons. BROWNED SHRIMPS (Camarbes Torados) Choose large fresh shrimps; wash well, letting them lie in cold water until free of all sand. Dry well in a linen towel. Have ready enough hot olive oil in a pan to make a depth of half the thickness of a shrimp. Heat to smoking point; drop in shrimps, one by one, turning them often until they are done. Lay on brown paper in a hot place to drain. Sprinkle with salt and pepper. Serve on a hot platter. They are shelled at the table. The larger the shrimps are, the better. In Brazil, where gourmets gorge on camaroes torados em casca, the best local shrimp, browned in their shells, are netted at the full of the moon, are almost as large and luscious as baby lobsters. Don't try this dish with English prawns or you'll be vexed. SHRIMP AND OYSTERS WITH MACARONI (Camarao e Ostras com Macarrao) 1 dozen large shrimp % pound butter il/i dozen oysters 2 slices bacon, minced 1 pound macaroni 1 large tomato, chopped Salt Pepper 3 small onions Juice l/2 lemon 1 garlic clove, minced 1 teaspoon minced parsley Shell the shrimps. Make sure there are no pieces of shell clinging to the oysters. Cook shrimp 15 minutes in salted water. Meanwhile, break the macaroni in short lengths, and drop into rapidly boiling salted water. Cook 15 minutes, drain, and douse with i cup of cold water. Poach oysters in own liquor until they crinkle. Slice onions and cut slices in two; fry with garlic in butter until they begin to be tender. Add bacon and fry. Add tomato and seasonings, i cup of the shrimp water and ^4 cup of the oyster liquor. Simmer until well blended; add lemon juice and parsley. Mix oysters, shrimp, the well drained macaroni, and the sauce together. Heat until the flavors are well mingled. The Portuguese save the heads and shells of the shrimps, grind, press them through a sieve, and add them to the sauce. SHRIMP AND FLOUNDER MAYONNAISE (Mayonnaise de Camarao e Linguado) i pound fillet of flounder i head lettuce Salt and pepper i% cups mayonnaise *4 cup butter, melted 2 dozen olives, stoned Juice of 3 lemons Mixed pickles 2 dozen shrimp 6 slices pickled beets Yi teaspoon pimpernel, minced 3 hard-boiled eggs, halved 1 teaspoon minced parsley 6 anchovy fillets 6 capers