Perch

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

SHRIMP À LA CREOLE IN CASSEROLE

("The Settlement" Cook-Book, 1903)


    1 quart shrimps (boiled),
    1/2 can mushrooms,
    1/2 can French peas,
    1/4 can tomatoes.
    1 onion,
    3 cloves,
    1 bay leaf,
    2 tablespoons catsup,
    Salt and cayenne pepper.


Stew all the above ingredients together, one hour in a casserole, adding the boiled shrimp cut into dice. Serve very hot.


 

 

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