Creole Shrimp

Ingredients

• one pound fresh shrimp
• five thin slices of salt meat
• one medium onion
• two or three sprigs of parsley
• one very small green pepper
• one piece of celery
• one-half tablespoon flour
• one small can tomatoes
• one can Del Monte tomato sauce
• one tablespoon of Worcestershire sauce
• salt to taste

Method

1. 1

   Boil shrimp in salt water for 15 minutes, then de-shell.

2. 2

   Fry salt meat until crisp.

3. 3

   Add onion, parsley, green pepper, and celery, fry until tender.

4. 4

   Add flour and brown.

5. 5

   Stir in tomatoes, tomato sauce, Worcestershire, and salt.

6. 6

   Cook slowly for about 1 hour, adding shrimp 10-15 minutes before serving.

7. 7

   Serve with rice.

Nutrition per serving

As published

This recipe was extracted from Natchez recipes (1900), page 15. The excerpt below is the record exactly as published.

CREOLE SHRIMP Boil in salt water, for fifteen minutes, one pound fresh shrimp; then de- shell and clean them. Fiy^ about five thin slices of salt meat (which have been washed and dried ) in your skillet ( aluminum preferred ) ; keep turning them until they are crisp and brown. Add to grease one medium onion, two or three sprigs of parsley, one very small green pepper, one piece of celery. Fry all until tender, then add one-half tablespoon flour and brown (be careful not to brown any of this). Add one small can tomatoes and one can Del- Monte tomato sauce (not paste); one tablespoon of V/orcestershire sauce, hot stuff and salt to taste

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