• Choose a category
• All
• Classic-Fiction

Polenta is an Italian version of our old-fashioned corn-meal mush. It is actually a European adaptation of an original American dish with a Creole and perhaps a Mexican background.

2 pounds shrimp

2 slices salt pork

6 tomatoes, peeled and chopped

2 tablespoons butter

4 cups boiling water

1 cup yellow corn meal

11/2 teaspoons salt

1 onion, chopped

1 green pepper, chopped

2 tablespoons chili powder

2/3 cup grated Cheddar or Jack cheese

Shell and devein the shrimp. Try out the salt pork until crisp. Cook the tomatoes with the butter for 25 to 30 minutes.

Stir 1 cup of the boiling water into the corn meal; when it boils add the remaining 3 cups and salt to taste. Let it simmer for 10 minutes, stirring constantly to keep it smooth. Add the salt pork, onion, green pepper, tomatoes, and chili powder and cook over hot water for 20 minutes.

Butter an earthenware casserole well. Place a thin layer of the polenta in the bottom, then a layer of shrimp and a slight sprinkling of cheese. Repeat this pattern until all the ingredients are used, but be sure that the top layer in the casserole is polenta. Sprinkle with cheese and dot well with butter. Bake in a 350° oven for 20 to 25 minutes. Serve with a well-seasoned tomato sauce, spiked with additional chili.

SHRIMP CURRY

2 pounds shrimp

Court bouillon (page 18)

1 onion, finely chopped

1 green pepper, finely chopped

2 cloves garlic, finely chopped

3 tablespoons butter

1 tablespoon curry powder

1 teaspoon cumin

Beurre manié (page 475)

Shell and devein the shrimp and keep the shells to use in the bouillon. Prepare a court bouillon, add the shells and shrimp, and cook for 5 minutes. Remove the shrimp and reduce the broth by half.

Sauté the onion, pepper, and garlic in the butter until just soft, but not browned. Add the curry powder and cumin and blend well. If the curry powder is too bland, spike it with a little cayenne or Jamaica ginger.

Strain the bouillon and add it to the curry mixture. Taste for seasoning. If you wish a thickened sauce, add beurre manié. Add the shrimp and cook just long enough to heat through. Serve with rice pilaf, crisp fried onions, and chutney.

SHRIMP AND MUSHROOM SAUTÉ POLONAISE

1 pound shrimp

1 pound mushrooms

4 tablespoons butter

2 tablespoons olive oil

6 to 8 shallots, chopped

1/4 cup chopped parsley

1/4 cup sherry or Madeira

Salt

Freshly ground black pepper

Paprika

1 cup sour cream

Shell and devein the shrimp. Remove the stems from the mushrooms.

Melt the butter, add the oil, and sauté the shallots for 2 minutes. Add the mushrooms and sauté gently for 10 minutes, tossing them frequently. Add the parsley and wine. Let it come to the boiling point and add the shrimp. Cook for 4 to 5 minutes, or until the shrimp turn pink. Season to taste with the salt, pepper, and paprika. Stir in the sour cream and heat thoroughly but do not boil. Serve with a rice pilaf or with kasha.

VARIATION

Omit the mushrooms and add more shrimp.

SHRIMP AND ASPARAGUS MORNAY

2 pounds shrimp

Court bouillon (page 18)

11/2 cups sauce béchamel (page 23)

Salt

Few grains cayenne pepper

24 large asparagus tips, or 36 medium ones

2 egg yolks

1/2 cup grated Gruyère cheese

3 tablespoons heavy cream

Shell and clean the shrimp. Cook in a court bouillon for 3 to 5 minutes. Remove to a hot dish. Reduce the bouillon to 1 cup and strain. Prepare a sauce béchamel using the fish broth and a little milk. You will need about 11/2 cups of sauce. Season to taste with salt and cayenne.

Cook the asparagus tips and arrange them on the bottom of a large oval baking dish. Top with the shrimp. Combine the sauce with the egg yolks and cheese and heat until the cheese is melted. Do not let it boil. Add the cream and pour over the shrimp, but leave the tips of the asparagus uncovered. Top with additional cheese, run under the broiler to brown, and serve at once.

VARIATION

This may be prepared with broccoli instead of asparagus.

SHRIMP FLORENTINE

1 pound shrimp

1 package frozen chopped spinach

2 tablespoons