Murray's Hickory Smoked Shrimp

Name: Murray's Hickory Smoked Shrimp
Ingredients: 1% pounds medium-size shrimp, shelled and deveined; 1 (8-ounce) bottle cocktail sauce; 1 lemon, cut in 6 wedges; 2 cups French dressing; 1 pound bacon (approximately)

From Dining in--Minneapolis/St. Paul cookbook, 1900

This is really an excellent dish, our most-asked-for appetizer since the day we opened.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

4639Calories

64 gProtein

25 gCarbs

483 gFat

Full nutrition (34 nutrients)

Calories4639 kcal

Protein64 g

Carbohydrates25 g

Fiber2.8 g

Sugars4.1 g

Total Fat483 g

Saturated Fat114 g

Monounsaturated Fat165 g

Polyunsaturated Fat177 g

Omega-31 g

Cholesterol299 mg

Sodium6356 mg

Potassium1157 mg

Calcium80 mg

Iron3.2 mg

Magnesium67 mg

Phosphorus782 mg

Zinc5.2 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D1.8 mcg

Vitamin C56 mg

Vitamin A167 mcg

Vitamin E38 mg

Vitamin K0 mcg

Vitamin B61.3 mg

Vitamin B122.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)19 mg

Folate11 mcg

Choline222 mg

Caffeine0 mg

Water409 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 39. The excerpt below is the record exactly as published.

MURRAY'S HICKORY SMOKED SHRIMP 1% pounds medium-size 1 (8-ounce) bottle cocktail shrimp, shelled and sauce deveined 1 lemon, cut in 6 wedges 2 cups French dressing 1 pound bacon (approximately)

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