Seafood cookery from Carteret County kitchens

Marinate 1 cup diced boiled shrimp in 3 tablespoons seafood cocktail sauce for 1 hour. Mix 2 small hard boiled eggs, diced (about 2/3 cup), 1 small onion (1/3 cup diced), and 1/4 cup sweet cubed pickles. Season to taste with celery salt, salt, and pepper. Add shrimp. Arrange on lettuce leaves. Garnish with sliced tomatoes. Serves 4. Mrs. Earl- Dunn Wildwood Club SHRIMP SALAD SHORT PIE (An Ideal Party Luncheon Dish!) Using your favorite shrimp salad, pile salad into cooled short pie shell. Top with tomato wedges and pitted ripe olives. Cut in wedges and listen to the applause ! Mrs. G. E. Thompson Crab Point Club SHRIMP CHOW MEIN 1/4 cup butter or shortening 2 cups (or more) raw shrimp 1 cup onions, cut fine salt and pepper to taste 2 cans bean sprouts, drained 2 cups celery, cut at an angle 1% cups hot water Melt butter in hot skillet. Add onions and fry for 3 minutes. Add celery, seasoning, hot water. Cover and cook until celery is done (about 10 minutes). Add drained bean sprouts and shrimp. Stir well. Cook about 5 minutes longer. For flavoring and thickening: 2 tablespoons cold water 2 tablespoons cornstarch 1 tablespoon soy sauce 1 teaspoon sugar Combine and add flavoring and thickening ingredients. Stir gently and cook 1 minute. Serve hot with chow mein noodles and small side dishes of rice. Flavor servings with soy sauce. Yields 4 large portions. (Leftover beef, pork or chicken may be used instead of shrimp. Mrs. Alice Terhune Sound View Club SHRIMP WIGGLE 4 tablespoons butter paprika 2 tablespoons flour salt 1 1/4 cups milk 1 egg yolk (optional) 1 cup shrimp 1 tablespoon cooking sherry 1 cup peas Melt butter. Stir in flour and blend. Gradually add milk. Bring sauce to boil and add shrimp. Simmer about 5 minutes, or until shrimp are nearly done. Then add drained peas, seasonings, while sauce is still simmering. Permit egg yolk to thicken slightly and add lemon juice or sherry. The wiggle may be placed in a baking sheet and covered with buttered crumbs. Brown under broiler and serve. Note: If mixture becomes too thick, dilute with additional milk. Lynn Masey Sound View Club BAKED SHRIMP AND RICE 3/4 cup rice 3/4 cup sliced ripe olives 2 cups cooked cleaned shrimp 1 12-ounce can tomato sauce /2 9-ounce package frozen artichoke with mushrooms hearts, cooked and drained ] teaspoon salt 1/4 teaspoon onion salt /2 cup grated cheese Cook rice in boiling salted water. Drain. Combine rice with remaining ingredients, except for cheese. Pour mixture into 2 quart casserole. Sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Miss Florence Pigott Gloucester Club GRAPEFRUIT SHRIMP MOUSSE 2/3 cup chopped celery 1 teaspoon salt 2 tablespoons finely chopped 1/4 teaspoon Tabasco white pepper 3/4 cup mayonnaise 2 tablespoons finely chopped onion 2 cups (about 1 pound) chopped 2 cups water cooked shrimp 2 envelopes unflavored gelatin 1 cup (% pint) heavy cream, whipped 6 tablespoons frozen grapefruit juice concentrate, thawed (undiluted) In small saucepan, combine celery, pepper, onion and 1] cup water; let simmer about five minutes. Remove from heat; drain liquid into medium size bowl. Chill vegetables. Sprinkle gelatin over remaining 1 cup water in saucepan to soften. Place over low heat, stirring constantly until gelatin is dissolved, about three to five minutes. Remove from heat. Pour into bowl with vegetable liquid; stir in undiluted grapefruit concentrate, salt and Tabasco. Cool slightly; gradually blend in mayonnaise. Chill until mixture is the consistency of egg white. Mix in reserved vegetables and chopped shrimp. (Four whole shrimp may be reserved to decorate inside of mold.) Fold in whipped cream. Decorate inside of mold if desired. Pour gelatin mixture into five-cup mold. Chill until firm. Unmold and surround with salad greens and grapefruit sections. Makes 4 to 6 servings.