Seafood cookery from Carteret County kitchens

Mrs. Joe DuBois Crab Point Club oP ae SHRIMP MOLD 1 can condensed tomato soup % cup onion, minced 3 small packages cream cheese % cup celery, minced 2 tablespoons unflavored gelatin 2 pounds fresh shrimp or 3 % cup cold water - small cans shrimp % cup green pepper, minced 1 cup mayonnaise Heat soup and cheese; beat until smooth. Soften gelatin in cold water. Add to soup mixture. Cool. Add remaining ingredients. Pour into a greased mold or into 10 individual molds; refrigerate until firm. If a fish mold is used, cut a stuffed olive in half; place cut side down in eyes of mold. Pour mixture over olive. To unmold, place hot cloth on bottom of mold until mixture is loosened. Mrs. Lenora Gregory Wildwood Club PICKLED SHRIMP 2 or 3 pounds of shrimp in shell 1 tablespoon salt / cup celery tops 2 cups sliced onions 1/4 cup mixed pickling spices 7 or 8 bay leaves Cover shrimp with boiling water; add celery tops, pickling spices and salt. Boil for five minutes, drain, shell and devein shrimp under cold water. Alternate layers of shrimp with onion and bay leaves in a shallow baking pan or dish. Combine 1/2 cups of salad oil with 3/4 cup white vinegar. Add 3 tablespoons of capers with juice, 2 1/4 teaspoons celery seed, 1½ teaspoons salt, and a few drops a Tabasco sauce. A sliced pickled red pepper may be added or a small spoon of sweet red pepper relish. Mix well and pour over shrimp. Cover all and chill for 24 hours. Stir marinade over shrimp occasionally. (A good party dish or appetizer, this dish keeps well for about a week. Mrs. R. E. Walton Sound View Club CONGEALED SHRIMP ASPIC 2 tablespoons gelatin /2 cup cold water 2 cups seasoned tomato juice 1½ teaspoon salt 1 cup cooked shrimp cut into 1 cup chopped celery or 3 pieces eac 2 hard boiled eggs, sliced 8 or 10 stuffed olives, sliced _ Melt gelatin in cold water for 5 minutes. Heat tomato juice to scalding. Add to gelatin and stir until gelatin dissolves. Add other ingredients. Chill until firm. Slice and serve on lettuce with the following dressing: 4 tablespoons of mayonnaise 1 tablespoon tomato ketchup 4 ounces cream cheese Mrs. J. H. Byrum Sound View Club SHRIMP GUMBO 2 quarts fresh shrimp 3 onions 2 Cup vinegar salt to taste 2 quarts water 1 tablespoon butter 4 cups okra, cut fine 6 large tomatoes, skinned 2 bay leaves pinch of sugar pinch of pepper 1 tablespoon flour Wash and clean shrimp. Boil shrimp with 2 of the onions, vinegar and salt for about 20 minutes. Drain off and save stock. Shell shrimp. Chop remaining onion and brown in melted butter. Stir in flour and slowly add strained broth, stirring constantly. Add okra and rice, tomatoes, seasonings and shelled shrimp. Let simmer until okra and tomatoes are done. Mrs. Emmitt H. Piper Gloucester Club SOUTHERN FRIED SHRIMP Dip shrimp into salt and peppered flour. Fry quickly in small amount of fat. Remove from skillet. Brown flour in skillet for gravy. Add water. Blend well. Return shrimp to skillet with gravy. Cover and let simmer for a few minutes. Do not overcook. Serve over rice or on toast. Mrs. R. E. Walton Sound View Club and Mrs. G. E. Thompson Crab Point Club SHRIMP MACARONI AND CHEESE 1 box macaroni shells, cooked 4 tablespoons butter 4 tablespoons flour 1 teaspoon salt | 1 teaspoon parsley flakes 1 teaspoon Italian seasoning 3% cups milk 1% cups cheddar cheese, cut or 1% cups shrimp grated Make a white sauce: Melt butter and add flour, milk, and seasonings. Cook until thick and add cheese and shrimp. Bake in buttered casserole 25 minutes at 375 degrees. Mrs. J. Monroe Whitehurst Gloucester Club QUICKIE CREOLE 2 pounds dressed shrimp 2 cans spaghetti sauce Cook shrimp in sauce until tender, about 10 minutes. Serve over fluffy rice. Serves 5 to 6. SHRIMP JAMBALAYA