Seafood cookery from Carteret County kitchens

1 to 1% pounds raw shrimp, fresh 1/4 cup butter or margarine or frozen 3 firm bananas 3 cups hot cooked rice 2 cups creole sauce salt to taste Remove shells from shrimp. Boil in salted water 3 to 5 minutes until pink. Melt butter in frying pan. Peel bananas and cut at an angle into halves. Fry bananas slowly in butter until tender, easily pierced with a fork, and evenly browned. Sprinkle lightly with salt. Make a bed of rice and arrange bananas around the edge. Place shrimp atop rice. Pour part of the sauce over rice; serve remainder on the side. To make Creole Sauce: Heat 1/3 cup fat or salad oil. Add 1 green pepper, thinly sliced, and 1 onion, thinly sliced. Cover and cook until tender but not brown. Add 1/4 teaspoon chili powder, 1 teaspoon sugar, /2 teaspoons salt, 1/4 teaspoon pepper, and 2 cups tomatoes. Cook over low heat for 30 minutes, stirring occasionally. Mix 2 tablespoons cornstarch with 2 tablespoons water, and add to sauce. Cook about 5 minutes, stirring constantly until thick. This recipe makes about 2 cups. Mrs. Charles Stanley, Jr. Crab Point Club SHRIMP-MACARONI SALAD 1 to 2 pounds boiled shrimp, cut 2 small carrots, finely choppedd in small pieces 1 small green pepper, finely 1 8-ounce package macaroni choppe 1 small stalk celery, finely 1 small onion, very finely chopped chopped Cook macaroni according to package directions, drain well and cool. Add remaining ingredients to macaroni with enough salad dressing to moisten well (about a cup). Serve on crisp lettuce leaves. Mrs. Anita Earp Beaufort Club FRENCH-FRIED SHRIMP 1 cup enriched flour | 1 cup ice water % teaspoon sugar 2 tablespoons fat or salad oil 2 teaspoons salt 2 pounds fresh shrimp l egg Combine all ingredients except shrimp. Beat well. Peel shrimp, leaving last section and tail intact. Cut slit through center back without severing either end, removing black vein. Dry shrimp thoroughly on paper towel. Removing all excess moisture is very important. Dip into batter and fry in deep hot fat until golden brown. Drain on absorbent paper. Serve immediately with Tartar sauce. Makes 6 servings. Mrs. A. C. Davis Wildwood Club SWEET ’N SOUR SHRIMP 1 pound shrimp 1/4 cup brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 cup vinegar 1 tablespoon soy sauce ‘| 16-ounce can pineapple, sliced 1 green pepper, cut in strips 2 small onions, cut in rings hot cooked rice Shell and devein shrimp. Cook in boiling salted water 5 to 7 minutes. Drain. Mix together in saucepan brown sugar, cornstarch, salt, vinegar, soy sauce, , and juice drained from canned pineapple. Cook until slightly thickened, stirring constantly. Add green pepper, onion, and pineapple cut into chunks. Cook 2 or 3 minutes. Remove from heat, add shrimp, and let stand for 10 minutes. Stir while bringing to a boil. Serve with hot rice. Makes 4 servings. Mrs. G. E. Thompson Crab Point Club FRENCH FRIED SHRIMP 1 pound fresh shrimp 1 tablespoon lemon juice % cup sifted flour 1 tablespoon salad oil % teaspoon salt 1 egg white, stiffly beaten 1/8 teaspoon pepper Drop shrimp into boiling water and cook for 5 minutes. Cool. Sprinkle with salt. Make a smooth batter of flour, salt, pepper, water, lemon juice, and salad oil. Fold in egg white. Dip shrimp into batter and fry in deep fat heated to 375 degrees, for one or two minutes, or until golden brown. Drain on absorbent paper. Serves 6. SHRIMP FANTASIA (A Party Suggestion) 2 pounds medium sized shrimp 1 teaspoon dry mustard (about 21 to the pound) 3/4 cup melted butter green pepper strips 1 teaspoon grated onion small clove garlic, crushed 2 tablespoons molasses 6 tablespoons lemon juice 1 tablespoon Worcestershire sauce 2 tablespoons fresh ginger or 1/4 teaspoon Tabasco % teaspoon ground ginger 1 teaspoon salt