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Melt the fat in a large Dutch oven and blend in the flour. Add the onions, garlic, and ham and cook just until the onion grows translucent. Add the tomatoes and cook them down for a few minutes. Salt and pepper to taste.

Shell and clean the shrimp. Wash the rice well and add with the shrimp to the sauce. Pour over it enough boiling water or stock to cover 1 inch above. Cover and simmer until the rice is cooked. It may be necessary to add more liquid as the rice cooks.

VARIATIONS

1. Some recipes omit the tomatoes and use more stock or liquid.

2. Some recipes include chili powder or gumbo file.

3. I prefer to add the shrimp during the last 5 minutes of cooking time when I make this dish. It is my opinion that the seafood is overcooked in the original recipe.

POTTED SHRIMP

Melt and clarify some butter. Mix with tiny Pacific or Maine shrimp. The imported canned shrimp can be used here, if fresh shrimp are not available. Season with grated mace, a little nutmeg, a few drops of Tabasco, and a drop of lemon juice. Put the shrimp into pots, pour the clarified butter over them, and chill. When the butter has congealed, pour a little additional butter over the top to smooth it off. Serve as an appetizer or first course.

LIZ LUCAS’S SHRIMPS

3 pounds or more cooked and shelled shrimp

3 medium onions, thinly sliced

3 or 4 lemons, thinly sliced

Chopped parsley

Salt

Freshly ground black pepper

1/4 teaspoon Tabasco

Olive oil

3 bay leaves

Combine layers of shrimp, onion, lemon slices, and parsley in a casserole or serving dish. Add seasonings and olive oil to cover. Top with bay leaves. Marinate 6 to 8 hours or overnight. Serve in a casserole or serving dish with cocktails — or as an appetizer for a first course arranged on a bed of greens.

SHRIMP KIEV

Shell jumbo shrimp, leaving the tails on. Allow 4 to 6 shrimp per person. Split shrimp on the inside, flatten and pound slightly between waxed paper. Place tiny pieces of frozen butter on the inside of the shrimp and roll them around the butter. First dip the shrimp in flour, then in beaten egg — allow about one egg per person — and finally, in very fine bread crumbs. Chill well, or freeze. Deep fry at 370° until nicely browned. These may be served with mustard mayonnaise (page 34) or with lemon wedges.

SHRIMP DE JONGHE

No one seems to know where this dish originated, but it is very popular in the South and parts of the Middle West.

2 cloves garlic, minced

1 teaspoon each of chopped parsley, chopped chervil, chopped shallots, chopped tarragon

Salt

Pinch each of nutmeg, mace, freshly ground black pepper

1/4 pound butter

2/3 cup bread crumbs

1/2 cup dry sherry

2 pounds shrimp

Gradually work the garlic and other seasonings into the butter. Work in the crumbs and sherry.

Shell and clean the shrimp and cook in boiling salted water for 3 minutes. Butter 6 to 8 ramekins or individual baking dishes. Arrange layers of the shrimp and the herbed crumb mixture alternately in the ramekins. Top with buttered crumbs and bake in a 400° oven for 10 to 15 minutes.

PAIN DE CREVETTES — SHRIMP LOAF

For this recipe you will need 1 pound of shelled raw shrimp, which should be about 11/2 pounds of shrimp before shelling.

1 pound shelled shrimp

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups cold, thick sauce béchamel (page 23)

1/2 cup heavy cream

1 whole egg

2 egg yolks

Pinch of nutmeg

Clean the shrimp, grind them twice, and pound them in a mortar or work them with a heavy wooden spoon. They must be thoroughly mashed and as smooth as possible. Add the salt, pepper, béchamel sauce, cream, egg, egg yolks, and nutmeg. Blend thoroughly and force through a fine sieve.

Pour the mixture into a buttered mold, place it in a pan of hot water, and bake at 350° for 25 to 30 minutes, or until the mixture is set. Unmold on a hot platter, decorate with whole cooked shrimp, and serve with a Hollandaise sauce (pages 25–26) or a shrimp sauce (page 21).

This recipe will serve 6 people amply.

SHRIMP