Shrimp Scoop

Name: Shrimp Scoop
Ingredients: % pound chopped cooked shrimp; 1 cup cottage cheese; 1 cup sour cream; 2 tablespoons A-1 Sauce; 2 tablespoons lemon juice; 2 tablespoons chili sauce; Add 1 teaspoon salt.

From Seafood cookery from Carteret County kitchens, 1900

Yield: 3 cups.

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

911Calories

87 gProtein

32 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories911 kcal

Protein87 g

Carbohydrates32 g

Fiber0.9 g

Sugars14 g

Total Fat48 g

Saturated Fat28 g

Monounsaturated Fat10 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol580 mg

Sodium3867 mg

Potassium1374 mg

Calcium649 mg

Iron1.8 mg

Magnesium138 mg

Phosphorus1125 mg

Zinc6.1 mg

Copper1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A163 mcg

Vitamin E0.9 mg

Vitamin K4.6 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1 mg

Folate31 mcg

Choline6.3 mg

Caffeine0 mg

Water571 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 22. The excerpt below is the record exactly as published.

SHRIMP SCOOP Combine % pound chopped cooked shrimp (fresh, frozen or canned) with 1 cup cottage cheese, 1 cup sour cream, 2 tablespoons A-1 Sauce, 2 tablespoons lemon juice, and 2 tablespoons chili sauce. Add 1 teaspoon salt.

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