CREAMED SHRIMP -1
The usual way of preparing shrimp is to cook it with mushrooms and then serve it over toast, or in timbale cases. Creamed shrimp is dainty in appearance, pleasing to the taste, and highly nutritious.
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.
CREAMED SHRIMP -2
Cover one can of shrimps with cold milk and allow to come to a boil; then drain. Rub one tablespoonful flour with same quantity of butter and add slowly one cup rich milk or cream at the boiling point. Season with salt, pepper, and nutmeg, and enough tomato juice to color a
shrimp pink. Stir in the shrimps and when hot pour over small squares of toast arranged on a warm platter. Garnish with sliced lemons.
SHRIMP SALAD.
Shrimps may be used in an attractive salad in the manner. Persons who care for sea food find this a most appetizing dish. Like lobster and crab, shrimp may be purchased in cans, and so it is possible to have this salad at any season.
First marinate the shrimps with French dressing and then heap them on a plate garnished with lettuce leaves. Add thin slices of hard-cooked egg whites, and place a tender heart of celery in the center of the plate. If desired, some thin slices of celery may be marinated with the shrimp. Serve with mayonnaise dressing.
PRAWN SALAD
1 pint Prawns
6 Tomatoes
Mayonnaise or Salad Dressing
Pick the prawns, leaving the skin on a few fine ones for a garnish. Peel and slice up the tomatoes and arrange them on a dish; put over them the prawns, and pour over all some mayonnaise or salad dressing. Place the other prawns round as a garnish with a few lettuce leaves broken up.
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