Cajun/Creoledinner

Shrimp Sauce

Name: Shrimp Sauce
Yield: 4 servings
Cuisine: Cajun/Creole
Ingredients: 1/2 cup of chopped, picked, boiled shrimps; 1 cup drawn butter sauce; a pinch of cayenne; a few drops of lemon juice

From The household cook book, 1902

Serves 4

Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 77. The excerpt below is the record exactly as published.

SHRIMP SAUCE— Take | of a cup of chopped, picked, boiled shrimx)s, and add it to 1 cup drawn butter sauce; let it merely sim- SAUCES FOR FISH, SHELL^^FISH AND MEATS 107 mer. without boiling, and add a pinch of cayenne, and a few drops of lemon juice

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