Thursday, July 19, 2018

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.)

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