New Orleans Shrimp Fritters (1932)

• 1-1/2 cups of boiled shrimp
• Juice of half a lemon
• 1/2 tspn salt
• 1/2 tspn cayenne pepper
• Batter (see below)

Cut the boiled shrimp finely, and marinate for an hour in juice of half a lemon, salt, and cayenne pepper.

Stir into fritter  batter, and and fry in deep fat by dropping one tablespoon at a time into deep, hot lard. Take out when brown, drain on brown paper, and serve at once. 

Unless the shrimp are highly flavored, the fritters will be tasteless.

Fritters Batter
Sift together  one cup flour, three teaspoons baking powder, one-half teaspoon of salt. Stir in one-third cup of milk and two beaten eggs.

More "Lost" Shrimp Recipes

Shrimp Remoulade (1968)

New Orleans Shrimp Stew (1975)
(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

Southern Shrimp Curry (1950)

• 3 lbs shrimp, boiled and cleaned
• 4 tbspns butter
• 1 large onion, chopped fine
• 1/2 cup apple, chopped fine
• 1/2 cup celery, chopped fine
• 1-1/2 cups water
• 2 tbspns curry powder
• 1 pint cream
• Salt and pepper to taste

Put butter in a frying pan. When melted, add onion, apple, and celery. Simmer these, then add water. Let all simmer gently until apple and celery are tender and most of liquid has cooked away.

Stir into the mixture the seasonings. Add the cream and shrimp. Cook gently until the cream is reduced to sauce consistency.

Serve with plenty of well-cooked rice. Have small bowls of coconut, chutney, chopped almond, and pickle relish. Serves 8.

More "Lost" Shrimp Recipes

Shrimp Stroganoff (1978)

New Orleans Shrimp Remoulade (1975)

Origin - "Charleston Receipts" collected by The Junior League of Charleston, South Carolina, 1950. "American's Oldest Junior League Cookbook in Print." This recipe was by Mrs. Robert M. Hope.)

Shrimp Shortcake (1941)

• 1 recipe biscuit dough
• 6 tbspns butter
• 6 tbspns flour
• 2 cups milk
• 2 cups cooked shrimp, fresh or canned
• Salt and paprika
• 1/2 cup chopped cucumber
• 1/2 cup dry white wine

Prepare biscuit dough. Pat dough 1/4-inch thick, and cut 12 rounds with 3-inch biscuit cutter. Place 6 rounds in shallow baking pan, brush with melted butter, and cover with remaining rounds.  Bake in hot oven (425 to 450 degrees) for 15 minutes.

Meanwhile, make a roux of butter and flour, add milk gradually, and cook until thickened. Add shrimp, season, and simmer 2 minutes. 

Add cucumber and wine, and reheat just to simmering. Separate biscuit halves, cover bottom halves with shrimp mixture, lay on top halves, and cover with mixture. Serves 6.

Any shell fish or flaked fish may be substituted for shrimp.

More "Lost" Shrimp Recipes
New Orleans Shrimp Stew (1975)
Shrimp Pie with White Wine (1967)

Celery Victor with Crab Legs or Shrimp (1946)

(Origin - "The American Wine Cook Book" by Ted Hatch, with foreword by the Waldorf-Astoria Hotel, 1941.)

Shrimp Stroganoff (1978)

• 1-1/2 lbs shelled, raw shrimp
• 1/2 lb fresh mushrooms, quartered
• 1/4 cup minced onion
• 5 tbspns butter
• 1 tbspn flour
• 1-1/2 cups sour cream at room temperature
• 1-1/4 tspns salt
• Pepper to taste
• Cooked white or saffron-yellow rice
• Artichoke hearts, quartered

In a large skillet, saute onion in 1/4 cup melted butter until softened. Add shrimp and saute for 3 to 5 minutes or until pink and just cooked. Transfer mixture to a heated dish and keep warm.

In the same skillet, saute mushrooms in remaining butter over moderately high heat until browned. Sprinkle mushrooms with flour and cook mixture, stirring, for 2 minutes. 

Reduce heat to moderately low, and stir in shrimp mixture, sour cream, salt, and pepper. Cook mixture, stirring, for 2 to 3 minutes or until shrimp are thoroughly heated. Do not let mixture boil. Serve immediately over white or saffron rice tossed with quartered artichoke hearts. Serves 4.

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. John B. Mason.) 

More "Lost" Shrimp Recipes
Shrimp Remoulade (1968)

New Orleans Shrimp Stew (1975)

Celery Victor with Crab Legs or Shrimp (1946)

New Orleans Spinach Crabmeat Casserole with Shrimp (1984)

• 1 lb lump crabmeat
• 1 lb boiled, peel shrimp
• 1 stick butter
• 1 cup chopped yellow onion
• 1/4 cup chopped green onions
• 2 10-oz packages frozen chopped spinach
• 1 pint sour cream
• 1/2 cup grated Parmesan cheese
• 7-oz can artichoke hearts, drained
• 1 tspn salt
• 1 tspn Worcestershire sauce
• 1/4 tspn white pepper
• 1/4 tspn Tabasco

In skillet, melt butter, then saute onions for 5 to 8 minutes. Add spinach, sour cream, and cheese. Reduce heart and simmer 2 to 3 minutes.

Add artichoke hearts, salt, pepper, Worcestershire sauce, and Tabasco. Simmer 3 minutes.  Gently fold in crabmeat and shrimp. 

Pur mixture into a 2-quart casserole dish, and bake 20 to 30 minutes at 350 degrees. Serves. 6.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" Recipes from the 1984 Louisiana Exposition
New Orleans Bourbon Bread Pudding (1984)

New Orleans Oysters and Spaghetti (1984)

New Orleans Deviled Corn with Bacon, Green Olives (1984)

Poached Halibut with Wine Shrimp Sauce, (1969)

• 2 lbs halibut steaks, fresh or frozen
• 1 cup white wine
• 1 cup water
• 2 tbspns butter
• 2 tbspns flour
• 2 cups reserved fish stock
• 2 egg yolks
• 1 tbspn lemon juice 
• 1 tbspn minced parsley
• 5 to 6 oz small shrimp, fresh or canned
• 1 bay leaf
• 1 tspn salt
• Dash thyme

Place halibut in a saucepan. Add wine, water, and seasonings.  Bring to a boil. Then reduce heat and simmer 10 to 15 minutes, or until halibut flakes easily with a fork.

Melt butter and add flour, stirring until smooth. Cook until thick and creamy. Combine egg yolks, lemon juice, and parsley. Stir slowly into sauce.

Add shrimp and simmer 5 minutes.  Spoon sauce over halibut.  Serve additional sauce on the side. Serves 6.  (Shrimp sauce may also be poured over poached halibut, and baked at 325 degrees for 20 minutes.)

(Origin - "Marine Fish Cookbook" by the State of Washington Department of Fisheries; Iola Berg, Editorial Assistant; 1969.)

More "Lost" Fish Recipes

Sole with Grapes in White Wine (1961)

Halibut Portuguesa in Sherry (1965)

Coquille St. Jacques Scallops (1968)

Halibut a la Victor (1958)

New Orleans Shrimp Remoulade (1975)

• 1 lb whole fresh shrimp, boiled, peeled, deveined, chilled
• 1 shallot, chopped
• 1 tbspn celery, chopped
• 2 tspns fresh parsley, finely chopped
• 1 cup Romaine lettuce, coarsely chopped

For Remoulade Sauce

• 1 bunch shallots, cut up
• 2 small stalks celery
• 2 sprigs fresh parsley, cup up
• 6 tbspns white wine vinegar
• 5 tspns, fresh lemon juice
• 3/4 cup olive oil
• 3 tbspns Creole mustard
• 5 tspns paprika
• 1 1/2 tspns salt
• 1/2 tspn dried basil
• 1/2 tspn freshly ground pepper
• 1/4 tspn cayenne

To make the sauce, grind the bunch of shallots, celery stalks, and parsley sprigs in a blender or food mill, reducing almost to a puree.  

Place the vegetable puree in a china or stainless steel bowl, then add the mustard, paprika, salt, pepper and cayenne, and blend with a wooden spoon.  Add the white wine vinegar, lemon juice, and dried basil, and blend again.  Gradually add the olive oil, stirring constantly. 

When well blended, add the chopped shallot, chopped celery, and finely minced parsley, and stir to mix thoroughly. Cover the bowl and refrigerate for at least 3 hours.

At serving time, chop the Romaine lettuce and put 1/4 cup on each salad plate.  Place the boiled shrimp on top of the lettuce.  After stirring well, pour the remoulade sauce over each portion.  The sauce should completely cover the shrimp.  Serve well chilled. Serves 4.

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

More from "The New Orleans Cookbook"

New Orleans Eggplant Au Gratin with Bacon (1975)

New Orleans Chicken Maquechoux in Cream (1975)

New Orleans Crabmeat Au Gratin with Cognac (1977)

More Shrimp Recipes

Shrimp Richert in Sherry (1965)

Shrimp Rockefeller (1968)

Shrimp Pie with White Wine (1967)

New Orleans Shrimp Stew (1975)

New Orleans Shrimp Stew (1975)

• 2 lbs whole fresh shrimp, peeled and deveined
• 2 lbs Creole (beefsteak, Jersey) tomatoes, coarsely chopped
• 2 lbs white potatoes , peeled and cut into 1-1/2 inch cubes
• 1 3/4 cups chopped onion
• 3/4 cup thinly sliced shallots
• 1/3 cup chopped celery
• 4 tspns finely minced garlic
• 2 1/2 tspns salt
• 1 tspn freshly ground pepper
• 1/4 tspn cayenne pepper
• 3 whole bay leaves
• 1 tspn dried thyme
• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 tspn fresh lemon juice
• 3 cups water

In a heavy 6-to-8-quart pot or kettle, heat th oil and gradually stir in the flour.  Cook over low heat, stirring constantly, until a medium brown roux (the color of rich peanut butter) is formed.  When the desired color is reached, lower the heat immediately and add the chopped onion, shallots, celery and garlic.  Stir thoroughly and cook over low heat for 10 minutes more, stirring constantly.

Add the salt, pepper, bay leaves and thyme, and mix well.  Add the chopped tomatoes, water and lemon juice, then simmer for 1 hour, stirring frequently.  Add the cubed potatoes, and simmer for 10 minutes longer.

Add the shrimp, cover the pot, and simmer over low heat for 25 minutes more. Serves 4.

(Origin - "The New Orleans Cookbook: by Rima and Richard Collin, 1975.  Note - Rima Collin was founder of The New Orleans Cooking School. Richard Collin was famed as the New Orleans "Underground Gourmet.")

More from "The New Orleans Cookbook"

New Orleans Chicken Maquechoux in Cream (1975)

New Orleans Eggplant Au Gratin with Bacon (1975)

Shrimp Pie with White Wine (1967)

• 2 lbs shrimp, cleaned and cooked
• 2 slices dried bread, crusts removed
• 3 tbspns white wine
• 2 tbspns butter
• 1/2 tspn salt
• 1/4 tspn pepper
• 1/4 tspn nutmeg
• 1/4 tspn mace

Crumble or grate the bread into fine crumbs.  Toss in melted butter, coating the crumbs well.  Blend together half of the crumbs and all remaining ingredients.  

Turn into 9-inch pie pan. Top with the remaining buttered crumbs. Bake at 350 degrees until lightly browned, about 20 minutes.  Serve in shells (or bake in shells) if desired.  Makes 4 servings.

(Origin - "Mary and Vincent Price Present A National Treasury of Cookery - Recipes of Ante Bellum America" compiled by Helen Duprey Bullock, a Director of the National Trust for Historic Preservation. Note: Illustrated by famed artist, Charles M. Wysocki.)

Shrimp Remoulade (1968)

• 1 lb. cook shrimp, shelled and deveined
• 1/2 cup celery hearts, chopped
• 2 tbspns green onions, chopped
• 1/2 clove garlic, minced
• 1 tspn paprika
• 2 tbspns prepared mustard
• 1/2 tspn salt
• 2 tbspns vinegar
• 4 tbspns oil
• Dash cayenne pepper

Blend and stir thoroughly all ingredients except shrimp.  Pour over shrimp. 

Let marinate in refrigerator for at least two hours. Serve on shredded lettuce with tomatoes as garnish, if desired.  Serves 4.

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Jean Ranier Belt of Alpha Gamma Delta.)

Shrimp Rockefeller (1968)

• 2 lbs shrimp, small, cooked
• 2 spinach packages, frozen
• 6 green onions, minced
• 1 1/2 celery stalks, chopped
• 1/2 lettuce head, chopped
• 2 tbspns parsley
• 1/2 cup bread crumbs
• 1/2 cup butter
• 1 tbspn Worcestershire sauce
• 1/4 tspn Tabasco sauce
• 1 1/2 tspns salt
• 1/2 cup buttered bread crumbs
• White sauce (ingredients below)

Heat butter, Worcestershire, salt and Tabasco in skillet.  Add spinach, lettuce, green onions, parsley and celery. Simmer for 10 minutes.  

Add unbuttered bread crumbs. Spread in buttered casserole dish or individual ramekins.  

Cover with shrimp. Pour over White Sauce. Top with buttered bread crumbs.  Bake for 20 minutes at 350 degrees. 

White Sauce

• 3 tbspns butter
• 3 tbspns flour
• 1 1/2 cup milk
• 8 tspns Parmesan cheese
• 1/4 tspn Worcestershire sauce

Melt butter, and stir in flour.  Add milk gradually, cooking until thick. Add cheese and Worcestershire, stirring until melted.

(Origin - "The Panhellenic Cookbook: Meats" gathered by the Montgomery, Alabama Panhellenic Council, 1968. Recipe by Dorothy Burleson Cowles of Los Altos, California, Kappa Alpha Theta.)

Shrimp Richert in Sherry (1965)

• 5 lbs raw shrimp
• 1 1/2 cups butter, melted
• 3/4 cup chopped chives or green onions
• 1/2 cup California sherry
• 1/2 cup lemon juice
• 1/2 cup French bread crumbs
• 1/4 cup almonds, toasted, slivered
• 1/4 tspn salt
• 1/4 tspn pepper

Shell and devein shrimp. Arrange shrimp close together in a single layer in a shallow baking dish.

Combine butter, lemon juice, chives, salt and pepper. Pour mixture over shrimp. Top with bread crumbs, and sprinkle with sherry. 

Bake in a hot oven (400 degrees) for 20 minutes. Sprinkle with almonds over shrimp the last 5 minutes of baking.  Serves 10 to 12. 

(Origin - "Adventures in Wine Cookery" collected and published by the Wine Advisory Board of San Francisco, 1965. Recipe was from Mrs. Nino Concannon Radisch of Concannon Vineyard.)