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2 tablespoons flour

2 cups milk

4 egg yolks, slightly beaten

Salt

Freshly ground black pepper

Pinch of nutmeg

2 teaspoons chopped parsley

2 teaspoons minced onion

1/4 cup grated Parmesan cheese

Shell and clean the shrimp and cook in boiling salted water for 3 to 5 minutes. Cook spinach according to the directions on the package. Melt the butter in a saucepan. Stir in the flour and make a smooth paste. Gradually add the milk and continue stirring until the sauce thickens. Add the egg yolks and heat the mixture through, but do not let it boil. Season to taste and add the nutmeg, parsley, and onion. Butter 4 individual casseroles and place a layer of spinach in the bottom of each one. Add a layer of shrimp and pour the sauce over the top. Sprinkle with the grated cheese. Bake in a 400° oven for about 10 minutes, or brown under the broiler.

SHRIMP AND CORN SAUTÉ

This is a delicious dish to make in the summer when fresh corn is in season.

1 green pepper, finely chopped

4 to 6 tablespoons butter

11/2 cups corn kernels

11/2 cups cooked shelled shrimp

1/2 cup heavy cream

Salt

Freshly ground black pepper

Paprika

Sauté the green pepper in the butter. Add the corn and let it heat through. Add the shrimp and the cream and mix thoroughly. Cover the pan and let it simmer for 3 or 4 minutes. Season to taste with salt, pepper, and paprika.

FRENCH-FRIED SHRIMP LOAF

1-pound loaf of unsliced bread (Italian, French, or regular)

1/4 pound butter

1 clove garlic, minced

French-fried shrimp (page 450)

Curry (pages 22, 29) or Hollandaise sauce (pages 25–26) or

Russian (page 35) or Louis dressing (page 36) with greens, olives, pickles

Cut the top off the loaf of bread and scoop out the center, leaving a wall about 1/2 inch thick. Brush well with the butter mixed with the garlic. Toast in a slow oven until nicely browned and crisp, but not hard.

Fry the shrimp and stuff the loaf with them, using a little additional melted butter if needed.

This dish may be served hot with a curry or Hollandaise sauce or cold on a bed of greens with an olive and pickle garnish, and Russian or Louis dressing.

Shrimp Salads

SHRIMP SALAD I

Shell and clean 2 pounds of shrimp. Cook in a court bouillon (page 18) for 5 minutes. Remove and chill. Combine with a well-seasoned mayonnaise and arrange in a bowl lined with greens. Garnish with sliced hard-cooked eggs and onion rings.

VARIATION

Add walnut halves.

SHRIMP SALAD II

Combine cooked, chilled shrimp with greens in a salad bowl and toss with a sauce vinaigrette (page 36), well flavored with dry mustard.

VARIATIONS

1. Shrimp may be added to any tossed salad.

2. Combine shrimps with anchovy fillets and toss with greens. Dress with an olive oil dressing heavily laced with garlic.

SHRIMP AND ORANGE SALAD

Combine cooked, chilled shrimp with orange sections and onion rings and toss with a sauce vinaigrette (page 36). Serve on romaine or endive.

OLD-FASHIONED SHRIMP SALAD

I remember from childhood the shrimp salad that was always served at our family’s favorite resort hotel. Its sauce was, I realize now, a true old-fashioned boiled dressing.

Combine 2 cups of broken pieces of cooked, chilled shrimp with 2 cups of finely chopped cabbage. Dress with a boiled dressing (page 37) and add a little sour cream. Let it stand for 1 hour.

SHRIMP LOUIS

Make beds of shredded lettuce or other greens on salad plates. Top with cooked, chilled shrimp. Dress with a Louis dressing (page 36) and decorate with tomato wedges and quartered hard-cooked eggs.

I think that the smaller shrimp are much better for this dish than the larger varieties.

SHRIMP SALAD EDWARDIAN

Marinate 2 cups cooked shrimp in a vinaigrette sauce (page 36) heavily flavored with dill. Let it stand for 2 hours. Drain, and combine with 1 cup finely cut celery, 2 tablespoons grated onion, and enough mayonnaise to bind the salad. Serve with asparagus tips and quartered hard-cooked eggs.

Terrestrial Animals Prepared like Fish

Frogs’ Legs

There