Seafood cookery in North Carolina

French-Fried Shrimp l'/2 lbs. shrimp, fresh or frozen '/2 cup flour eggs, beaten cup dry bread crumbs tsp. salt Peel shrimp, leaving last section of shell on if desired. Cut almost through lengthwise and remove sand veins. Wash. Combine egg and salt. Dip each shrimp in egg, then roll in flour-andcrumb mixture. Fry in a basket in deep fat, 350° F.. for 2 to 3 minutes or until golden brown. Serves 6. Shrimp Gumbo 1 cup shortening 5 cups water 5 tbsp. flour 4 lbs. cooked shrimp 1 large onion, sliced Salt, parsley, and bay leaves 1 clove garlic Tabasco sauce 1 lb. okra, chopped Heat shortening. Stir in flour. When brown, add onions, okra and garlic. Cook until soft. Add the shrimp and water. Let simmer slowly for 45 minutes. Add seasonings. Before serving, add dash of tabasco sauce. Shrimp Jambalaya Va lb. cooked shrimp 1 tsp. salt Va cup chopped bocon Dash cayenne pepper 3 tbsp. chopped onion Dash paprika 3 tbsp. chopped green pepper Vi tsp. Worcestershire sauce 1 clove garlic, finely chopped 2 cups conned tomatoes 1 tbsp. flour 2 cups cooked rice Cut large shrimp in half. Fry bacon until crisp. Add onion, green pepper, and garlic; cook until tender. Blend in flour and seasonings; add tomatoes and cook until thick, stirring constantly. Stir in rice and shrimp; heat. Serves 6. Shrimp Bisque Va lb. cooked shrimp 1 tsp. salt 2 tbsp. chopped onion '/4 tsp. poprika 2 tbsp. chopped celery Dash pepper Va cup butter or other fat, melted 1 qt. mitk 2 tbsp. flour Porsley Grind shrimp. Cook onion and celery in butter until tender. Blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add shrimp, heat. Garnish with chopped parsley sprinkled over top. Serves 6. Curried Shrimp Va lb. cooked shrimp Dash pepper Va cup chopped onion 1 tsp. curry powder 3 tbsp. butter, or other fat, melted Va tsp. powdered ginger 3 tbsp. flour 2 cups milk 1 tsp. salt Rice ring Cut large shrimp in half. Cook onion in butter until tender. Blend flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add shrimp ; heat. Serve in rice ring. Serves 6. Oysters Au Gratin 1 pf. oysters 6 slices buttered toast 2 eggs, beaten 1 tsp. salt 1 tsp. prepared mustard Vi tsp. paprika 1/2 cup milk 1 cup grated cheese Trim crusts from bread. Cut each slice into quarters. Combine beaten eggs, seasonings, and milk. Arrange layer of bread in buttered casserole, cover with layer of oysters. Sprinkle with grated cheese. Repeat layer, pour milk mixture over contents of dish, and cover with grated cheese. Place casserole in pan of hot water, bake in moderate oven 350° F. for 30 minutes or until brown. Serves 6. Scalloped Oysters 1 pt. oysters 2 cups cracker crumbs Vi tsp. so It Va tsp. pepper Yi cup butter, melted Vi tsp. Worcestershire souce 1 cup milk Drain oysters. Combine cracker crumbs, salt, pepper, and butter; sprinkle Vs in a buttered casserole, cover with a layer of oysters. Repeat layer. Add Worcestershire sauce to milk, and pour over contents of dish. Sprinkle remaining crumbs over top. Bake in moderate oven 350° F. for 30 minutes or until brown. Serves 6. 36 shell oysters Roasted Oysters in the Shell