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By Root 945 0

shrimp. Poach them in court bouillon (page 18). Place an anchovy fillet between the halves of each shrimp and press them together tightly. Wrap each shrimp in half a slice of bacon. Arrange 3 to 5 of these shrimp on a skewer and bake in a moderate oven or broil until the bacon is crisp. Serve as a first course with broiled tomato or with a cucumber salad.

Shrimp as a Main Course

SHRIMP IN CREAM

Shell and devein 2 pounds of shrimp and cook for 3 minutes in salted water. Prepare a shellfish velouté (page 21) or béchamel (page 23) and combine with the cooked shrimp. Heat until the fish is hot through and the flavors are blended. Serve with croustades, toast, patty shells, or vol au vent. Garnish with finely chopped hard-cooked egg.

SHRIMP WIGGLE

This dish, which used to be the delight of the chafing dish and the standby of the girls’ dormitory, can be delightful if correctly prepared.

Combine 1 large can of French peas (petits pois), which have been heated with 4 tablespoons of butter and 1 teaspoon of onion juice, with the recipe above for shrimps in cream. Use the liquid from the peas in preparing the velouté or béchamel.

SHRIMP SAUTÉ IN CREAM

2 pounds shrimp

Flour

3 tablespoons butter

3 tablespoons olive oil

Salt

Freshly ground black pepper

1 tablespoon minced onion

1 tablespoon minced parsley

1 tablespoon minced tarragon

11/2 cups heavy cream

Shell and devein the shrimp. Dredge them with flour. Melt the butter, add the oil, and sauté the shrimp until lightly browned and cooked through — about 3 or 4 minutes. Salt and pepper to taste. Add the seasonings and toss with the shrimp. Gradually pour in the cream, stirring carefully, and continue stirring until the sauce is thickened and thoroughly blended.

VARIATION

When the sauce is slightly thickened, pour the mixture into an ovenproof serving dish and sprinkle with 4 ounces of grated Gruyère or good Cheddar cheese. Run under the broiler to melt the cheese and glaze the top.

SHRIMP NEWBURG

Follow directions for lobster Newburg (pages 396–397).

SHRIMP À L’AMÉRICAINE

Follow directions for lobster à l’Américaine (page 391).

SHRIMP CREOLE

2 pounds shrimp

1/3 cup olive oil

3 cloves garlic, cut in fine strips

2 onions, cut in fine strips

2 pounds tomatoes, peeled, seeded, and chopped

2 green peppers, seeded and chopped

3 stalks celery, cut in fine strips

1 carrot, cut in fine strips

Bouquet garni (thyme, parsley, fennel)

1 cup white wine

1/2 cup tomato paste

Salt

Freshly ground black pepper

Shell and clean the shrimp and keep the shells. Heat the olive oil in a large kettle and add the garlic and onion and brown lightly. Add the tomatoes, shrimp shells, peppers, celery, carrot, bouquet garni, and wine. Cover and simmer for 1 hour. Strain through a fine sieve with the aid of a wooden spoon, or put through a puree machine. Add the tomato paste and season to taste.

Return to the stove and bring to a boil. Add the shrimp and let them cook for 5 minutes in the sauce. Serve with rice prepared in your favorite fashion. This will serve 6 people.

NEW ORLEANS SHRIMP CREOLE

4 tablespoons butter

2 onions, finely chopped

3 green peppers, finely chopped

1 clove garlic, finely chopped

2 cups stewed or canned tomatoes

1 teaspoon paprika

Salt

Freshly ground black pepper

11/2 pounds shrimp

Melt the butter in a large skillet or Dutch oven. Add the onions, peppers, and garlic and cook slowly until tender. Add the tomatoes and simmer for 30 minutes. Add the paprika, season to taste, add the shrimp, shelled and cleaned, and cook for 5 minutes. Serve with rice.

JAMBALAYA WITH SHRIMP

I have found that a great many of the recipes for jambalaya do not specify ham. Evidently almost any type of smoked meat was considered jambon in the old days.

4 tablespoons butter, lard, or bacon fat

2 tablespoons flour

3 onions, chopped

1 clove garlic, chopped

1/4 pound ham, cut in strips

2 cups cooked or canned tomatoes

Salt

Freshly ground black paper

2 pounds shrimp

2 cups rice

3 cups liquid (water,