Seafood cookery from Carteret County kitchens

boiled Brown onions, celery, and bell pepper in bacon fat. Blend in flour and seasonings. Add water and tomatoes slowly, stirring constantly. Simmer about 15 minutes with pan covered. Add shrimp and continue cooking a- bout 10 or 15 more minutes. Serve over hot rice. Mrs. Leslie Brinson Crab Point Club SHRIMP CREOLE Peel and devein 1 pound shrimp. Wash, salt and pepper, and sprinkle with flour. Fry shrimp in small amount of shortening. Brown 1/3 cup green pepper, 1/3 cup onion, and 1/3 cup chopped celery. Add 1 cup cook- ed rice and | can tomato paste. Add approximately 1 cup water (more or less, depending upon desired consistency). Season to taste. Pour in shrimp and simmer for 2 or 3 minutes. Mrs. Milton Taylor Harkers Island Club 70 CREAMED SHRIMP CASSEROLE 1 pound boiled shrimp ] medium sized onion, diced 1% cups white sauce (medium) and pre-cooked I teaspoon herb seasoning I teaspoon seafood seasoning Fold boiled shrimp into hot white sauce in top of double boiler. Con- tinue heating over boiling water, about 15 minutes. Add herb seasoning and seafood seasoning. Finally, add diced onion. Put in a casserole dish and oven-bake at lowest temperature for five minutes. MEDIUM WHITE SAUCE 2 tablespoons butter 2 tablespoons flour /2 teaspoon salt T ou milk or % cup evaporated | milk and % cup water Combine ingredients and cook in top of double boiler until sauce thick- ens. Mrs. Don L. Morris Atlantic Club SHRIMP CREOLE 1% pounds shrimp, fresh or I] teaspoon chili powder frozen dash pepper 1/4 cup chopped onion 1] teaspoon salt 1/4 cup chopped green pepper 2 cups canned tomatoes 1 clove garlic, chopped fine cooked rice 1/4 cup butter or other fat, 3 tablespoons flour melted Peel shrimp, remove sand veins, and wash. Cut large shrimp in half. Cook onion, green pepper, and garlic in butter until tender. Blend in flour and seasonings. A d tomatoes and cook until thick, stirring constantly. Add shrimp and simmer uncovered for about 20 minutes. Serve on cooked rice. Serves 6. Mrs. Warren L. Styron Sound View Club. 7] SHRIMP CREOLE ‘4 cup chopped onion ] teaspoon salt % cup sliced celery dash of pepper “2 cup diced green pepper 1/4 teaspoon chili powder 1 clove garlic (optional) ] pound shrimp, cooked 1/4 cup pure vegetable oil 4 cups cooked rice 2 8-ounce cans tomato sauce Saute vegetables in oil. Mix in tomato sauce and seasonings. Sim- mer 15 minutes. Add shrimp and heat thoroughly. Serve over hot cooked rice. Makes 4 servings. Menu suggestion: Serve half grapefruit first, have buttered peas with main course, and enjoy pound cake a la mode for dess- ert. SHRIMP CASSEROLE % pound mushrooms, sliced 1/3 cup sherry 2 tablespoons butter 1 teaspoon Worcestershire sauce 1 medium onion, minced / teaspoon Tabasco 2 large tomatoes, peeled, 2 teaspoons salt seeded, and chopped 1/8 teaspoon pepper 2 tablespoons flour 3 pounds shrimp, boiled, peeled, 2 cup light cream deveined % cup buttered bread crumbs, soft Saute mushrooms in butter until tender. Add onion and tomatoes and cook 10 minutes. Stir in flour and cream. Stir in sherry and seasonings. Add shrimp. Transfer to buttered casserole. Top with bread crumbs. Bake in moderate oven (350 degrees) for 20 minutes, or until top is browned. 6 to 8 servings. Mrs. Joe DuBois Crab Point Club SHRIMP NOODLE CASSEROLE 1 can cream of mushroom soup ’ cup chopped celery 2 tablespoons sherry % cup sliced water chestnuts % pound uncooked shrimp, cleaned 4 teaspoon Worcestershire sauce 1/4 cup chopped pecans 2 tablespoons melted butter 1/4 cup chopped onions 2 cups Chow Mein noodles (save % cup for top) Combine all ingredients. Pour into a greased 2 quart casserole. Sprinkle 1/4 cup crushed noodles over top. Bake at 350 degrees for 30 minutes. Serves 6. Sandra Woods Sound View Club 72 SHRIMP SUPREME