Creole Shrimp from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Get about one hundred large Lake Shrimp for this recipe. Boil the Shrimp first according to the recipe already given and then pick off the shells, leaving the Shrimp whole. Place them in a dish. Ch...
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Ingredients
- 100 Fine Lake Shrimp
- A Large Onion
- A Tablespoonful of Lard
- A Tablespoonful of Flour
- A Can of Tomatoes, or a Dozen Fresh Ones
- 4 Celery Stalks
- A Clove of Garlic
- A Sprig of Thyme
- 2 Bay Leaves
- Salt
- Pepper
- A Dash of Cayenne
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