A B C D E F G H K L M N O P Q R S T U V W Y |
|SHRIMPS AND PRAWNS
Shrimps and prawns are very similar, but the prawn is larger than the shrimp; the former is often six or seven inches long, while the latter is seldom more than two inches.
To PREPARE FRESH SHRIMPS, simmer them in salted water, wash and drain. Remove the shell carefully, also the black line that runs the length of the body.
2 cups cooked shrimps, fresh or canned
4 tablespoons flour
2 cups milk
2 tablespoons butter or other fat
Salt and pepper
Make a white sauce with the fat, flour and milk, add shrimps, whole or broken into small pieces. When thoroughly heated, add seasoning and serve.
2 cups cooked shrimps, fresh or canned
1 cup bread-crumbs
2 cups boiling water
4 tablespoons butter or other fat
1 teaspoon lemon-juice
1 teaspoon salt
4 tablespoons flour
1/2 teaspoon pepper
1 teaspoon mustard
Prepare shrimps as directed. Melt three and one-half table-spoons of the fat in a saucepan. Add the flour and mustard and beat until light. Gradually pour the hot water on this. Place the saucepan on a fire, and stir the contents until they begin to boil. Add the lemon-juice, salt and pepper, and cook for six minutes, then stir in the shrimps. Turn the mixture into a shallow scallop-dish, cover with the bread-crumbs and dot with the half-tablespoon of butter broken into little bits. Bake for twenty minutes in a moderate oven (350 F.).
1 cup shrimps, fresh or canned
3 hard-cooked eggs
3 tablespoons butter or other fat
1 tablespoon chopped parsley
4 tablespoons flour
Few drops onion-juice
2 cups milk
Prepare shrimps as directed. Melt the fat, add the flour and stir until smooth. Add the milk, heat, stirring constantly, and when it begins to thicken, add the eggs, which have been put through the sieve. Cut the shrimps with a silver knife, and add to the sauce; season with the paprika, parsley, and onion-juice. Put the mixture in ramekins, cover with seasoned crumbs, and brown in a quick oven.
12 fresh uncooked large shrimp
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
3 slices sandwich bread
1 hard-cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil
1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended. Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.
5. Heat oil in wok over medium-high heat until it reaches 375F. Fry 3 or 4 shrimp-bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.
Shrimp with Snow Peas
2/3 lb. tiger prawns
Marinade for shrimp:
1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water
1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce
1/2 cup vegetable oil
1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peas
Shell and devein prawns. Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 mins. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate. Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning sauce and stir slightly until think and bubbly. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.
Slow Cook Jambalaya
1 Bell pepper, chopped
1 Onion, chopped
2 Medium tomatoes, chopped
1 cup Chopped celery
1 Clove garlic, crushed
2 tablespoons Minced parsley
2 teaspoons Chopped thyme leaves
2 teaspoons Oregano leaves, chopped
1/8 teaspoon Cayenne
1/2 teaspoon Salt
4 ounces Smoked sausage, chopped
8 ounces Chicken breast, chopped
2 cups Beef broth or bouillon
1/2 pound Cooked shelled shrimp
1 cup Cooked rice
Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes.
1/4 cup green onions or shallots, sliced
2 Tablespoons diced green pepper
3/4 cup fat-free half-and-half
4 slices Smart Beat fat-free cheese, cut in pieces
1 can (10 oz.) potato soup
2 tablespoons lemon juice
1/4 teaspoon ground pepper
1/2 teaspoon dry tarragon
1/2 teaspoon dry mustard
1 - 1 1/2 cups cooked shrimp (tails removed)
Spray a large, nonstick skillet with spray oil. Saute onion and pepper over medium heat until tender, about 5 minutes. Add soup and half-and-half; heat slowly, stirring frequently. Bring to a gentle boil; add cheese pieces, lemon juice, spices and shrimp. Heat completely through, about 3 to 4 minutes. Serve hot over rice.
Have a pint of shelled shrimps. Then make a thick sauce ; a heaped teaspoonful Sperry flour, half an ounce butter and a quarter pint of milk. Flavor it with a little mace, pepper and salt. Stir in the shrimps. When well heated pour the whole out onto a hot dish, trim the dish round with cold boiled rice, and serve.
Place a pint of prawns, previously thoroughly washed, into a saucepan with enough water to cover them, adding salt in the proportion of one-quarter pound to each gallon of water ; set the pan on a quick fire, and boil for eight minutes, skimming frequently ; then remove, drain on a sieve, and serve artistically arranged, interspersed with parsley.
Remove from their shells three breakfast cupfuls of prawns, and dredge over them salt and pepper to taste, place them in a saucepan and pour over them two breakfast cupfuls of good rich gravy, and add a small lump of butter, well-kneaded with flour, to thicken it. Then place the pan at the side of the fire, and simmer gently for five to six minutes, after which, turn the prawns out on to a dish and serve.
Shrimps and Boiled Rice.
Make thick white sauce of one heaping tablespoonful of flour, one ounce of butter and one-half pint of milk ; flavor it sparingly with mace, cayenne and salt. Stir into the sauce one pint of shelled shrimps ; when they are thoroughly hot, pour them on to a hot dish, arrange around them a border of boiled rice and serve.
Shell some shrimps and place them in a fryingpan with a lump of butter, a small quantity of salt and pepper, and stir them over the fire until hot. Fry some thin slices of bread in butter, drain when a golden brown and place them on a hot dish; pile the buttered shrimps on the bread and serve.
Shell some shrimps and cut them into small pieces. Prepare some veloute sauce and reduce it to half its original quantity; move the sauce to the side of the fire, stir in the beaten yolks of two eggs and one tablespoonful of butter divided into small pieces, continue stirring the sauce by the side of the fire, adding, when thick, the shrimps. Leave the mixture until cold, then divide it into equal parts and wrap each one separately in squares of udder; roll the cromeskies to the shape of a cork, dip them in frying batter, then plunge them into boiling fat and fry until crisp and nicely browned. When cooked drain the cromeskies, put them on a folded napkin or ornamental dish-paper on a hot dish, garnish with fried parsley and serve.
Shrimps, Normandy Style.
Skin and remove the heads from one pint of fresh shrimps; put one ounce of butter in a stewpan, place it over the fire until melted, then stir in one tablespoonful of ground rice; mix in one-half pint of new milk, and continue stirring until it is thickened and boiling. Then put in the shrimps and leave them until quite hot. When ready turn them on to a hot dish, garnish with sippets of toast or croutons of fried bread and serve.
Shrimp Patties or Bouchees.
Remove the shells from three or four pints of fresh shrimps; bone and chop finely three anchovies, mix them with the shrimps, and season to taste with pounded mace and cloves. Moisten the mixture with about one and one-half wineglassfuls of white wine. Prepare some puff paste, roll it to about one-half inch in thickness, cut the paste into rounds with a two-inch tin cutter, then with a one-inch cutter cut half way through the middle of each round of paste. Brush the rounds over with a pastebrush dipped in the beaten yolk of an egg, and bake them in a quick oven. Heat the shrimp mixture in a saucepan over the fire, and when the patties are cooked lift off the piece marked with the cutter, scoop out the soft inside, fill them with the mixture, cover with the small rounds of paste, arrange them on a hot dish over which has been spread a folded napkin, garnished with fried parsley, and serve.
Prepare one-half pint of tomato sauce, and put in with it one-half pint of picked shrimps, and one wineglassful of either red or white wine. Stir the above ingredients in a saucepan over the fire until hot, then turn them into a scallop dish; cover the top with finely grated breadcrumbs, put three or four lumps of butter over, and bake until browned. When well colored, take the dish out of the oven and serve the shrimps while hot.
Pick one quart of shrimps, reserve their tails, and place the remainder in a stewpan with one-half pint of water, and pour in a little vinegar; also put one-half blade of mace; let them simmer at the side of the fire for fifteen minutes, stirring occasionally. Strain the liquor into another saucepan, add the tails, half of a grated nutmeg, a small quantity of salt, and two ounces of butter that has been worked with two tablespoonfuls of flour, and stir them over the fire for about fifteen minutes. Toast a thin slice of bread, cut it into strips, place them at the bottom of a hot dish, pour the stew over them, garnish with parsley, and serve.