1/2 lb. of smoked bacon
3 lbs. of shrimp
1 cup of minced onion
a minced clove of garlic
salt and pepper
steamed rice

Chop about 1/2 lb. of smoked bacon and fry it over a low fire. Shell and clean about 3 lbs. of shrimp; if they are large ones, chop them. Skim out the meat scraps and reserve. In the fat in the skillet, brown the raw shrimp; then add meat scraps, 1 cup of minced onion, a minced clove of garlic, salt and pepper. Cover the skillet tightly; put over the very lowest heat and simmer for an hour or more. Serve with that old shrimp stand by plenty of steamed rice.

2 lbs. of raw shrimp
beer
bay leaves
3 Tbsp. butter
2 Tbsp. flour
rich milk
snipped parsley
Tsp. of paprika

Another favorite direct from the boats.

Wash 2 lbs. of raw shrimp, put them into a saucepan and just barely cover with beer. To the boiling beer, add a bay leaf or two. Cover the pan and simmer for about 10 minutes. Shell and devein the shrimp. Strain the beer; then let it cook down to one half. Melt 3 Tbsp. butter; smooth in 2 Tbsp. flour and then slowly stir in the beer. Cook for 2 or 3 minutes. Add 1 cup of rich milk, plenty of snipped parsley and a scant Tsp. of paprika. Add the shrimp and heat well. Do not boil.

biscuit dough
steamed shrimp
Italian salad dressing
butter
onion salt
paprika

Just a different little treat.

Roll biscuit dough 1/4″ thick and cut into rounds. You may use packaged ready to bake biscuits; but if you do, pat them out thin. Dip each steamed shrimp into Italian salad dressing; drain. Place a shrimp on each biscuit and fold over, sealing the edges. Brush the biscuits with melted butter. Sprinkle lavishly with onion salt and lightly with paprika. Bake in a 375′ oven until brown. Serve hot with …. almost anything.

1/3 cup of minced onion
2 Tbsp. olive oil
2 cups bottled clam juice
1 can dry, white wine
2 cups chopped, fresh tomatoes
large carrot
3 stalks of celery
1 clove if garlic
1 Tbsp. brown sugar
1 Tsp. chili powder
1/4 Tsp. salt
1/4 Tsp. dry mustard
1/4 Tsp. paprika
1/4 Tsp. oregano
2 bay leaves
1 lb. of crab meat
1 lb. of shelled, raw shrimp
1 lb, of small, raw Bay scallops
1 pt. of raw, chopped clams
fillets of bass, flounder, snapper or halibut
grated cheese
French bread
green salad and fresh fruit (optional)

For this wonderful ‘one piece’ sea food meal, start by making the sauce.

Brown 1/3 cup of minced onion in 2 Tbsp. olive oil. Add 2 cups of bottled clam juice and 1 can of dry, white wine. Add 2 cups of chopped, fresh tomatoes to the wine. Mince a large carrott, 3 stalks of celery and 1 clove if garlic. Add to this 1 Tbsp. brown sugar, 1 Tsp. chili powder, 1/4 Tsp. each of salt, dry mustard, paprika and oregano, and 2 bay leaves. Add this to the wine; cover the saucepan and simmer over the lowest fire for 1 hour stirring occasionally.

Into a large kettle, put 1 lb. of crab meat, 1 lb. of shelled, raw shrimp, 1 lb, of small, raw Bay scallops and 1 pt. of raw, chopped clams. Pour sauce over the sea food and simmer for 30 minutes. Also use the strained juice from the clams. Broil individual fillets of bass, snapper or halibut; sprinkle with grated cheese and brown for a minute just before taking from broiler. Place a fillet in each shallow casserole or large soup dish. Spoon the sea food sauce generously around it and serve with plenty of crisp, hot French bread. Add a big green salad and a fresh fruit compote. Perfect!

1 lb. of flounder for each serving
salt
pepper
oregano
Sauce
1/2 cup lemon juice
1/4 can olive oil
garlic powder
1/4 cup minced capers
Stuffing
1 lb. of ground, steamed shrimp
1 cup toasted bread crumbs
1 Tbsp. grated onion
1 Tbsp. minced parsley
salt
cayenne

Allow 1 lb. of flounder for each serving. Make 3 or 4 shallow gashes diagonally across top of fish. Sprinkle lightly with salt, pepper and oregano. Put the stuffing into the fish, place on a foil lined, shallow pan and broil 3″ from flame for 15 minutes. Baste fish 3 times during broiling using all of the sauce. Pour pan juices over fish when served.

SAUCE Combine 1/2 cup lemon juice, 1/4 can olive oil, a pinch of garlic powder and 1/4 cup minced capers.

STUFFING Combine 1 lb. of ground, steamed shrimp,
1 cup toasted bread crumbs, 1 Tbsp. grated onion, 1 Tbsp. minced parsley, salt and a dash of cayenne.

Enough for 5 fish.

2 qts. water
1 small onion
clove of garlic
bay leaf
few celery leaves (Savoy cabbage leaves optional)
3 Tsp. salt
dash of datil or cayenne
sliced lemon
2 lbs. of shrimp
1 cup minced celery
1/4 cup minced onion
1 Tbsp. chopped chives
5 Tbsp. olive oil
2 Tbsp. lemon juice
4 Tbsp. catsup
1 Tbsp. horseradish
1 Tsp. prepared mustard
a dash of Tabasco
salt
black olives
halves of well seasoned stuffed eggs
watercress

Into a large saucepan, put 2 qts. water, 1 small onion, a clove of garlic, a bay leaf, a few celery leaves, 3 Tsp. salt, a dash of datil or cayenne and a sliced lemon. Simmer for 15 minutes, add 2 lbs. of shrimp and cook for 10 minutes. Allow shrimp to cool in the broth, then shell and devein. Rub mixing bowl with a cut clove of garlic. Combine 1 cup minced celery, 1/4 cup minced onion, 1 Tbsp. chopped chives, 5 Tbsp. olive oil, 2 Tbsp. lemon juice, 4 Tbsp. catsup, 1 Tbsp. horseradish, 1 Tsp. prepared mustard, a dash of Tabasco, and salt to taste. Marinate the shrimp in this for several hours and serve in the sauce. Garnish with black olives, halves of well seasoned stuffed eggs and watercress.
For a large shrimp platter, why not use a few of those beautiful Savoy cabbage leaves as a welcome change from lettuce?

1 cup steamed shrimp
1 cup scallops
6 eggs
1/2 cup of light cream
salt and pepper
2 Tbsp. butter
chives
parsley

To serve 6, you will need 1 cup each of steamed shrimp and scallops chopped fine. Beat 6 eggs and 1/2 cup of light cream, salt and pepper and mix well. In a heavy skillet, melt 2 Tbsp. butter. Stir the sea food in this for 2 minutes, then add the eggs. As the eggs set, raise the edges to allow the egg to run under. Continue until omelet is set but not dry. Do not over cook. Roll quickly and paint with melted butter. Sprinkle with minced chives and parsley.

1 lb. cooked shrimp
1 1/2 C. apple juice
1/2 C. vinegar
1/3 C. sugar
1/4 C. catsup
2 T. oil
1 T. soy sauce
1/4 tsp. salt
1/2 C. carrots
1/2 C. cubed green pepper
1/4 C. sliced green onions and tops
2 T. cornstarch
1/4 C. apple juice
2 C. hot cooked rice
1/2 C. toasted, slivered blanched almonds

Combine apple juice, vinegar, sugar, catsup, oil, soy sauce and salt; bring to boiling point. Add carrots and simmer 15 minutes. Add green pepper and onion and cook 5 minutes longer. Dissolve cornstarch in apple juice. Add gradually to hot sauce and cook until thickened, stirring constantly. Add shrimp; heat. Add almonds to rice. Serve shrimp sauce over rice.

Serves 6.

1/4 lb. bacon, diced
2 T. butter or margarine
1 C. chopped onion
1 C. chopped celery
1 green pepper, chopped
1 sm. jar mushrooms
1-#2 can tomatoes
1 sm. can tomato sauce
Dash of Tabasco sauce
1 clove garlic, pressed
1 tsp. Creole-type seasoning
2 lbs. shrimp, shelled and cleaned
Rice

Cook bacon in skillet until crisp. Add butter, celery, onion, green pepper, garlic and mushrooms; saute. Add sauteed vegetables and bacon to a large pot, along with remaining ingredients, except shrimp. Cook slowly for 1 1/2 hours. Add shrimp and cook 15 minutes more. Serve over cooked rice.

1 lb. large shrimp, peeled and deveined
1/4 tsp. salt
1/8 tsp. white pepper
1 tsp. paprika
1/2 tsp. Worcestershire sauce
3 T. unbleached flour (or all-purpose)
1/4 C. butter or margarine
1/4 C. chopped green onions
1/2 C. dry white wine (optional)
Lemon slices (or wedges)
Garlic butter (recipe below)
2 to 3 C. cooked brown rice (or white)

Season shrimp with mixture of salt, pepper, paprika and Worcestershire sauce; then coat well with flour. Melt butter (or margarine) in large skillet over moderate heat. Add onions and shrimp to butter and fry 3 to 4 minutes until brown, turning once. Stir in garlic butter and wine (if used) and simmer 3 to 4 minutes. Serve over hot rice. Garnish with lemon wedges.

Serves 4.

GARLIC BUTTER:
1/4 C. softened butter or margarine
3 tsp. finely chopped parsley
3 sm. cloves, crushed

Mix well.