Shrimp Creole a la Antoine

Ingredients

• three pints of unshelled shrimps
• one-half pint of cream
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• two tablespoonfuls of catsup
• one wine glass of sherry
• paprika
• chili powder
• parsley

Method

1. 1

   Brown the flour in the butter and add the milk until it is thickened.

2. 2

   Color with the catsup and season with paprika and chili powder.

3. 3

   Stir in the sherry and make a pink cream which is to be mixed through the shrimps and not cooked.

4. 4

   Sprinkle with chopped parsley and serve with squares of toast or crackers.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 45. The excerpt below is the record exactly as published.

Shrimp Creole, a la Antoine," so named after the famous New Orleans Antoine by a chef in San Francisco who had regard for the New Orleans caterer. We doubt if it can be had anywhere in San Francisco now unless you are well enough known to have it pre- pared according to the recipe. This recipe, by the way, is a good one to use in a chafing dish supper. This is the way it was prepared at the old Pup restaurant, one of the noted restaurants before the fire and earthquake changed conditions: SHRIMP Take three pints of unshelled shrimps CREOLE and shell them, one-half pint of cream, two tablespoonfuls of butter, two table- spoonfuls of flour, two tablespoonfuls of catsup, one wine glass of sherry, paprika, chili powder and parsley

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