Shrimp Creole

Ingredients

• one tablespoon of butter
• a small onion
• one-third of a can of tomatoes
• a can of shrimps
• a coffee cup of sweet milk
• one teaspoon of salt
• one-fourth teaspoon of cayenne pepper
• a dash of black pepper

Method

1. 1

   Melt butter in a saucepan, add chopped onion, and cook until done.

2. 2

   Add tomatoes and cook for fifteen minutes.

3. 3

   Then add shrimps, sweet milk thickened with flour, salt, cayenne pepper, and black pepper.

4. 4

   Serve over toasted bread on hot plates.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 10. The excerpt below is the record exactly as published.

SHRIMP. CREOLE. M. V. G.— One tablespoon of butter in a saucepan; add a small onion, chopped fine; cook until onion is done. Then add one-third of a can of to- matoes, cook this fifteen minutes; add a can of shrimps, a coffee cup of sweet milk thick- ened with flour, one teaspoon of salt, one- fourth teaspoon of cayenne pepper, a dasn of black pepper

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