Seafood cookery from Carteret County kitchens

Remove shells and devein shrimp. Cut heavy duty aluminum foil in 7’ by 8” pieces. Arrange 5 shrimp in a row. Decorate each shrimp with small green pepper strips. Prepare sauce as follows: Add garlic and onion to melted butter. Gently saute for 2 minutes. Add all other ingredients. Pour evenly over shrimp. Close each package by overlapping foil over shrimp and twisting opposite ends. Place on a cookie sheet and bake in 350 degree oven for 25 minutes. Serve each person with a package to be opened at the table. Serves 6 to 8. Mrs. G. E. Thompson Crab Point Club BUTTERFLY SHRIMP shrimp, fresh and uncooked salt and pepper to taste 2 eggs, beaten 3/4 cup milk bread crumbs, fine and sifted Peel shrimp and cut through center, splitting into 2 sections almost down to tail. Remove sand vein. Wash and dry shrimp. Flatten shrimp out and salt. Dip shrimp into combined eggs and milk. Drain. Roll in bread crumbs. Fry in deep fat. Drain on absorbent paper. Mrs. G. E. Thompson Crab Point Club SHRIMP CURRY Cook 2 cut onions in 3 tablespoons of oil for 5 minutes. Add: 2 tablespoons flour, 1 teaspoon curry powder, %4 teaspoon salt, dash of pepper, l cup water, % cup raisins, 2 cloves. Stir until thick. Add juice and grated peel of 1 lemon and 1 pound raw cleaned shrimp. Cover, cook slowly for 15 to 20 minutes. Serve with rice and garnish of chopped water chestnuts, pimiento, parsley and orange peel. Yield: 4 servings. Note: Two 5-ounce cans of shrimp may be used in place of fresh shrimp. Drain canned shrimp thoroughly, omit salt, and add just before serving. Mrs. G. E. Thompson Crab Point Club SHRIMP-ON-A-STICK Y% pound peeled ready -to-cook % cup catsup shrimp 1/4 cup water 3 tablespoons lemon juice 3 tablespoons minced onions 1 tablespoon Worcestershire 1% tablespoons olive oil 1 teaspoon prepared hot mustard 1 tablespoon brown sugar 1/8 teaspoon salt Devein shrimp. Combine other ingredients and bring to boil. Simmer uncovered 20 minutes. Outdoors: Grill shrimp over hot coals 12 to 15 minutes, turning and basting. String shrimp on small wooden sticks. Indoors: Place shrimp on foil-lined baking sheet; turn up foil edges to form ‘‘pan.’’ Spoon sauce over shrimp. Serves 4. Mrs. G. E. Thompson Crab Point Club SHRIMP FRIED RICE 4 cups cold cooked rice 3 tablespoons oil 1 cup sliced cooked shrimp 3 eggs 6 green onions 3 tablespoons soy sauce % teaspoon sugar 1 teaspoon salt Cook rice in hot oil for 10 minutes, stirring frequently. Add shrimp and slightly beaten eggs. Cook over low heat for 5 minutes. Stir frequently with fork. Slice onions and add remaining ingredients. Heat thoroughly and serve at once. Makes about 4 servings. Mrs. G. E. Thompson Crab Point Club SHRIMP SCAMPI 2 pounds fresh or frozen shrimp 1/4 pound butter or margarine 1 clove of garlic, finely minced salt and pepper to taste Remove shells from shrimp. Cut down center back removing vein. Wash and drain. Spread shrimp in shallow broiling pan. Simmer butter with garlic 3 minutes. Pour over shrimp. Sprinkle with seasonings. Broil 3 inches from heat about 7 or 8 minutes or until tender and browned. Makes 4 to 5 servings. Serve with French fried potatoes, hot asparagus spears and cole slaw. Mrs. G. E. Thompson Crab Point Club STEWED SHRIMP 1 pound shrimp, cleaned 1 medium onion, chopped 1% cups warm water salt to taste flour Wash shrimp and place in a colander; salt and flour as you would chicken. Heat oil in heavy skillet until hot. Add shrimp and turn heat to medium. Cook just until shrimp turns pink. Add chopped onion and warm water. Cover and simmer for 20 to 25 minutes. If gravy is too thick, add more water. Mrs. John R. Williams Crab Point Club SHRIMP REMOULADE 1 pound boiled, peeled shrimp % clove garlic, minced very fine 3 hard cooked eggs % tablespoon prepared mustard 1 raw egg yolk salt and cayenne to taste