Shrimp Pilau, Louisiana Style
From "Dainty dishes", 1903
Saffron may be added if desired.
Presented as published in 1903. 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
As published
This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 11. The excerpt below is the record exactly as published.
Shrimp Pilau, Louisiana Style. Heat 3 ounces of butter in a saucepan and fry in it I finely chopped onion and i green pepper (freed from skin and seeds) ; next add 6 ounces of rice, moisten with good stock to twice the height of the rice, and add a small faggot of herbs and 4 tomatoes (peeled, freed from skin and seeds and cut in good sized pieces). Cover the pan and put to cook in a moderately hot oven for 15 minutes, then add 3 or 4 doz. peeled shrimps
Cook this with the app: pantry check, scaling, and the assistant.