125. NATURE OF SHRIMP.--Shrimp are similar to crabs and lobsters in
composition and in the methods of preparation. They differ considerably
in appearance, however, and are smaller in size. When alive, shrimp are
a mottled greenish color, but upon being dropped into boiling-hot water
they turn red. When they have cooked sufficiently, the meat, which is
very delicious, may be easily removed from the shells. After the meat of
shrimp is thus prepared, it may be used cold in a salad or a cocktail or
it may be utilized in a number of ways for hot dishes. Very often a
chafing dish is used in the preparation of such dishes, but this utensil
is not necessary, as they may be cooked in an ordinary utensil on a
stove of any kind.
[Illustration: FIG. 37]
126. CREAMED SHRIMP.--The usual way of preparing shrimp is to cook it
with mushrooms and then serve it over toast, or, as shown in Fig. 37, 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.
127. SHRIMP À 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.