FoodNet

Seafood cookery from Carteret County kitchens

1900

Page 24 · 8 recipe records on this page

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1/4 cup onion, chopped 1 to 2 tablespoons chili powder 2 tablespoons celery, minced 1% teaspoons salt 1/4 cup butter or margarine /2 teaspoon cinnamon 1/4 cup flour cups tomatoes, fresh, peeled, deveined✪ Shrimp Supreme Cook celery and onions in butter or margarine until soft but not brown- ed. Stir in flour, chili powder, salt and cinnamon. Add tomatoes, Stirring to blend. Simmer gently about 10 minutes. Stir frequently. Five minutes before serving, add shrimp and cook until firm. Serves 4 to 6. Mary Guthrie Bogue Club SHRIMP SUPREME 2 cans frozen shrimp soup dash cayenne pepper 1% cups boiling water poured dash Tabasco sauce into shrimp soup 1 tablespoon Worcestershire sauce 2 pounds cleaned and cooked shrimp 1 cup pitted, ripe olives, cut in 1 cup diced celery pieces 1 cup green pepper, diced / cup toasted slivered almonds 3 teaspoons curry powder 4 cups uncooked minute rice 1 teaspoon salt Pour soup in pot, add water. Add celery, green pepper, curry, salt, cayenne, Tabasco, Worcestershire. Cook five minutes. Add shrimp and olives. Place rice, cooked according to package directions, in glass bak- ing dish and cover with shrimp mixture. Place in slow oven for 45 min- utes (you may cover dish with foil to keep in moisture). Before serving, sprinkle with almonds. Serves 10 to 12. Mrs. Joe DuBois Crab Point Club SHRIMP CURRY 1 cup cream sauce (medium) % to 1 teaspoon curry powder 1 cup shrimp, cleaned and cooked✪ Shrimp Curry Combine ingredients and serve over rice. Mrs. O. D. Robinson Atlantic Club 73 SHRIMP SALAD Shell, devein, and cook 1 pound of shrimp in salted water for 20 min- utes with 2 slices of lemon, 1 onion, and a few parsley sprigs. After cook- ing, chop shrimp very fine. Mix together: 2 tablespoons cream cheese 1 teaspoon Worcestershire sauce 1 tablespoon chili sauce 2 teaspoons horseradish and 1/4 cup celery, cut fine mustard 2 tablespoons green pepper 1 hard-boiled egg, chopped |, tablespoon grated onion 3/4 teaspoon salt dash of Tabasco✪ Shrimp Salad Mix these ingredients well, and serve on lettuce. Or, roll in balls and roll balls in chopped parsley. Mrs. Sadie Nelson Atlantic Club SHRIMP SALAD 2 cups boiled shrimp 1 cup cubed celery % cup cubed pickles 1/4 teaspoon black pepper % teaspoon salt 3/4 cup salad dressing 1/2 tablespoon lemon juice Boil shrimp in salt water for 5 minutes. Cool and cube. Mix all in- gredients and add salad dressing. Miss Alice Laughton Crab Point Club SHRIMP SALAD 1% cups celery, thinly sliced 3 cups cooked shrimp, fresh or 3 tablespoons French dressing canned salt and pepper to taste mayonnaise, about 4 cup lemon juice, to taste Combine shrimp, celery, and French dressing. Add salt and pepper. Chill. Drain. Mix with mayonnaise and lemon juice. Serve in lettuce cups with tomato slices and saltine crackers. Makes about 6 to 8 servings. Mrs. Fred F. McCabe Bogue Club 74 SHRIMP SALAD 2 cups boiled shrimp, cut in dash black pepper small pieces 1 tablespoon tartar sauce 1 cup celery 3 tablespoons sweet cubed 2 hard-boiled eggs pickles 1/4 teaspoon salt _ Boil peeled shrimp ten minutes. Combine with other ingredients. Moisten with mayonnaise. Chill and serve on lettuce. Mrs. J. R. Ball Harlowe Club SHRIMP SALAD 1 pound raw shrimp 1 tablespoon capers 1 cup diced celery 1 tablespoon lemon juice 1 cup lettuce, broken in small salt and pepper to taste pieces ¥2 cup mayonnaise or salad dressing Boil shrimp in salted water about 10 minutes. Cool, peel, and devein. Cut into pieces, not too fine. Dice celery, break up lettuce, and add may- onnaise, salt, pepper, capers (chopped). Mix all ingredients together. Place on green lettuce leaves and garnish with olives or tomato wedges or both. Mrs. Joe DuBois Crab Point Club SHRIMP SALAD