Chilled Shrimp and Buttermilk Soup

Ingredients

• 2 pounds medium-size shrimp, shelled and deveined
• 1 teaspoon sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3 tablespoons chopped fresh dill
• 1 1/4 quarts buttermilk
• 2 medium-size cucumbers

Method

1. 1

   In a large saucepan, bring 1 quart water to boil.

2. 2

   Add the shrimp and 1 teaspoon of the salt and return to boiling.

3. 3

   Cook the shrimp until tender, approximately 1/2 minutes.

4. 4

   Drain, cool, and mince.

5. 5

   In a large bowl, combine the shrimp, 2 tablespoons of the dill, the sugar, mustard, cumin, the remaining 2 teaspoons salt, and the pepper.

6. 6

   Let stand 30 minutes.

7. 7

   Peel the cucumbers; cut in half lengthwise and then into thin slices.

8. 8

   Add to the shrimp mixture; toss.

9. 9

   Stir in the buttermilk and refrigerate, covered, until chilled.

10. 10

    Serve in individual bowls with a garnish of the remaining dill.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 55. The excerpt below is the record exactly as published.

CHILLED SHRIMP AND BUTTERMILK SOUP 2 pounds medium-size 1 teaspoon sugar shrimp, shelled and 1 teaspoon dry mustard deveined %2 teaspoon ground cumin 1’2 teaspoons salt Y4 teaspoon pepper 3 tablespoons chopped 2 medium-size cucumbers fresh dill 1% quarts buttermilk

Cook this with the app: pantry check, scaling, and the assistant.