Toasted Shrimp

Ingredients

• 2 dozen shrimp
• sprinkle with salt
• and cayenne
• oil to the depth of yi inch

Method

1. 1

   Wash shrimp very carefully and let lie for 15 minutes in plenty of fresh water.

2. 2

   Thoroughly dry in a folded towel, sprinkle with salt and cayenne.

3. 3

   Heat oil in a thick frying pan; when near to smoking, drop in the shrimp, reduce heat somewhat and fry brown on both sides.

4. 4

   Eat at once, from hot plates.

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 17. The excerpt below is the record exactly as published.

TOASTED SHRIMP Wash shrimp very carefully and let lie for 15 minutes in plenty of fresh water, for sand to fall out. Thoroughly dry in a folded towel, sprinkle with salt and cayenne. Heat oil to the depth of yi inch in thick frying pan; when near to smoking drop in the shrimp, reduce heat somewhat and fry brown, first on one side and then on the other. They are very quickly done and should be taken up before the meat begins to shrink inside the shells. Eat at once, from hot plates, each person shelling his own and using his fingers freely, for the elegance lies in the flavor and not in table manners. Shrimps are so engrossing that no other food is served with them, but a nourishing salad may follow. The oil in which they cooked should be saved to impart a delicious flavor in frying other fish. BOILED SHRIMP Wash well, letting them lie for a time in deep fresh water, so any sand will fall out. Then cook like crabs for only 10 minutes. Cool in the liquid, drain and shell them. They are now ready to be eaten cold with mayonnaise, or to be made into any one of the dozens of dishes which have been devised for them. ;^6 MOST-FOR-YOUR-MONEY COOK BOOK BAKED SHRIMP Make a thickish white sauce, arrange a layer of boiled, shelled and seasoned shrimp in a greased baking dish, then a layer of sauce, and repeat until all shrimp are used; finishing with a layer of sauce. Sprinkle with crumbs, lightly dust with grated cheese, dot with butter and brown in the oven. SHRIMP IN TOMATO SAUCE Make tomato sauce thus: Fry a small chopped onion in i table- spoon oil or butter, add a little minced garlic, then two large to- matoes, a bit of bay leaf, celery leaves or minced celery salt, and a good dash of cayenne. Simmer until thick, stirring frequently. Add a dozen large boiled and shelled shrimp, or more small ones. Heat for lo minutes and serve. The seeds may be strained out of the tomato sauce before adding shrimp, but this is not necessary. This dish is very good if sprinkled with crumbs, dotted with butter, and browned in the oven. JAMBALAYA 2 DOZEN SHRIMP

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