Seafood cookery from Carteret County kitchens

Shrimp are probably the most popular of our shellfish--the flavor is quite distinctive, its use extremely varied, and its availability nearly cosmopolitan. The shrimp is a ten-legged crustacean and is capable of swimming, walking and a ‘‘jerking’’ movement. The shrimping fishery of the United States is virtually the property of the South Atlantic and Gulf regions. Three species of shrimp account for about 98 percent of the total: Penaeus setiferus, the white shrimp; P. aztecus, the brown shrimp; and P. dourarum, the spotted shrimp. The immature spotted shrimp enter the sounds from June to November. The early arrivals are usually mature enough to be caught by fall. The rest spend the winter in small creeks and emerge early in the spring. Immature brown shrimp enter the sounds from February to May and are mature by July to the fall. Immature white shrimp enter the sounds from June to August and reach maturity by August to December. The staggered arrival of the three species means that fresh shrimp are available from April or May until November or December. Although shrimp are found primarily on the bottom, they do swim to the surface at night time, as evidenced by the night trawlers. After the shrimp are caught, they are deheaded and shelled and the big abdominal muscle is what is consumed. The black vein which goes down the back is their digestive tract. Although it is harmless to eat it is unappetizing. Those who do remove the black vein know that it is much easier to devein uncooked shrimp. Shrimp are high in protein and very low in carbohydrate and fat. They are an excellent source of phosphorus and calcium. Some of the other substances they contribute to our nutrition are iron, vitamin A, niacin, riboflavin and thiamine. —-68 SHRIMP DIP Mix 1/4 pound finely chopped, cooked shrimp in one 10¥4-ounce can cream of chicken soup. Add dashes of curry and parsley. Makes about 1% cups of dip and is delicious served with potato chips or snack crackers. Mrs. G. E. Thompson Crab Point Club COTTAGE CHEESE SHRIMP DIP 3/4 pound shrimp, cooked, or 1/2 teaspoon onion juice one 9.5-ounce can shrimp 1/4 teaspoon Worcestershire sauce 1 package cottage cheese 4 tablespoons milk or cream 3 tablespoons chili sauce Finely chop shrimp; mix with cottage cheese. Stir in chili sauce, onion juice, lemon juice, and Worcestershire sauce. Gradually beat in milk or cream until mixture reaches desired dipping consistency. Yield: 1 3/4 cups. Mrs. Osborne Pigott Gloucester Club é .. ed | ec oy SHRIMP SCOOP Combine % pound chopped cooked shrimp (fresh, frozen or canned) with 1 cup cottage cheese, 1 cup sour cream, 2 tablespoons A-1 Sauce, 2 tablespoons lemon juice, and 2 tablespoons chili sauce. Add 1 teaspoon salt. Blend well. Yield: 3 cups. Mrs. G. E. Thompson Crab Point Club SHRIMP CANAPE Season cream cheese to taste with salt and Worcestershire Sauce. Spread on small rounds of toast. Place a boiled shrimp on each round. Mrs. G. E. Thompson Crab Point Club 1/4 cup butter or margarine dash pepper 1 large onion, chopped 1/8 teaspoon dried rosemary 1/4 cup minced green peppers 1/8 teaspoon paprika 1 clove garlic, minced 2 cups canned tomatoes 1 teaspoon salt 1 pound cleaned shrimp, boiled Melt butter in saucepan. Add onion, green peppers, garlic; saute 10 minutes. Add salt, pepper, rosemary, paprika and tomatoes. Bring to boil; then reduce heat and simmer 15 minutes. Add shrimp; heat thoroughly. Makes 4 servings. Note: 1 1/4 teaspoons chili powder and 2 dashes of Tabasco may be added to tomatoes for a “‘hot’’ shrimp creole. Mrs. R. E. Walton Sound View Club 3 onions 1 stalk celery 1 bell pepper 4 tablespoons bacon fat 2 tablespoons flour ] tablespoon salt 1/8 teaspoon pepper 2 teaspoons chili powder 3 cups cooked tomatoes 2 teaspoons sugar 3 cups shrimp, dressed and 2 cups water