Recipe: Louisina Shrimps and Rice

  • 2 tablespoons beef drippings 1 teaspoon salt
  • 1 onion finely chopped ¼ teaspoon paprika
  • 3 tablespoons flour 2 cups cooked rice
  • 1 cup stewed and strained tomato 1 cup cooked shrimps cut in pieces
  • 1½ cups stock or water

Cook onion in fat for five minutes, add flour, and stir until well blended; add tomatoes and stock, and stir until smooth; add seasonings, rice, and shrimps.

Better Meals for Less Money, by Mary Green (Year 1909)

Recipe: Scalloped Shrimps

  • ¼ cup fat
  • ¼ cup flour
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne
  • 1 cup cooked shrimps
  • ½ cup cheese
  • ½ cup celery stalk
  • 1 cup milk

Melt fat, add dry ingredients, and gradually the liquid. Then add FISH and cheese. Bring to boiling point and serve.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Creamed Shrimps and Peas

  • 1 cup shrimps
  • 1 cup peas
  • 2 tablespoons fat
  • 1 teaspoon salt
  • ⅛ teaspoon cayenne
  • 1½ cups milk
  • 2 tablespoons flour

Melt fat, add dry ingredients, and gradually the liquid. Then add FISH and peas.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss

Recipe: Spanish Fricasseed Shrimps

Heat 2 tablespoonfuls of butter; add 1 onion chopped and 2 cups of tomatoes. Let fry; then stir in 1 tablespoonful of flour; add 1/2 cup of water; let boil; add 1 quart of shrimps, salt, pepper and parsley. Let all cook twenty minutes. Stir in the yolk of an egg. Remove from the fire. Put some boiled rice on a platter; add the shrimps and pour over the Sauce. Serve very hot.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)

Recipe: Shrimp Stew

Slice 3 onions and 3 tomatoes, and fry till well done. Rub together 1 tablespoonful flour and a piece of butter, egg-size. Add red pepper, salt and 1 cup of cream. Put this in Saucepan, with onions and 1 pint of shrimps. Cook ten minutes, and serve on toast.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)

Recipe: Shrimp a la Salle

Shrimp also makes an appetizing and attractive dish when combined with tomato and green pepper. The accompanying recipe gives directions for the preparation of such a dish, which is called shrimp à La Salle.

SHRIMP À LA SALLE
(Sufficient to Serve Six)

  •  2 Tb. butter
  •  1 c. shredded shrimp
  •  1 c. stewed tomato
  •  1 small green pepper, chopped
  •  1 Tb. chopped onion
  •  1 tsp. celery salt
  •  1 tsp. salt
  •  1/8 tsp. pepper

Brown the butter in a Saucepan and add the shrimp, tomato, green pepper, onion, celery salt, salt, and pepper. Heat all together thoroughly, and serve over toast.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)

Recipe: Creamed Shrimp

he usual way of preparing shrimp is to cook it with mushrooms and then serve it over toast, or, in timbale cases. CREAMed shrimp is dainty in appearance, pleasing to the taste, and highly nutritious.

CREAMED SHRIMP
(Sufficient to Serve Six)

  •  1 c. medium white Sauce
  •  1 c. diced shrimp
  •  1 c. chopped mushrooms
  •  1/2 tsp. salt
  •  1/8 tsp. pepper

Heat the white Sauce, and to it add the shrimp, mushrooms, salt, and pepper. Beat a little butter into the mixture to improve the flavor, heat, and serve in timbale cases, as shown, or over toast.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)