Shrimp, Prawn & Crawfish
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This most popular crawfish is easy to prepare. Take 2 lbs. of cleaned crawfish tails, 1/4 cup tomato sauce, 1 cup vegetable oil, 3 qts. crawfish stock or water, 1 cup flour, 1 cup chopped green onions, 2 cups chopped onions, 1 cup chopped parsley, 1 cup chopped celery, Salt and cayenne pepper to taste, 1 cup chopped bell pepper, Dash of Louisiana Gold Pepper Sauce and 2 tbsp. diced garlic. Any shellfish stock or fish stock may be substituted, but the dish will be good even if plain water is used.
In a two gallon stock pot, heat oil over medium high heat. Add flour and using a wire whip, stir constantly until dark brown roux is achieved. When brown, add onions, celery, bell pepper and garlic and saute until vegetables are wilted, approximately three to five minutes. Add crawfish tails and cook until meat is pink and slightly curled. Stir in tomato sauce and slowly add crawfish stock stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add green onions and parsley and season to taste using salt and pepper.
CREAMED SHRIMP -1
The usual way of preparing shrimp is to cook it with mushrooms and then serve it over toast, or in timbale cases. Creamed shrimp is dainty in appearance, pleasing to the taste, and highly nutritious.
1 c. medium white sauce, 1 c. diced shrimp, 1 c. chopped mushrooms, 1/2 tsp. salt, 1/8 tsp. pepper
Heat the white sauce, and to it add the shrimp, mushrooms, salt, and pepper. Beat a little butter into the mixture to improve the flavor, heat, and serve in timbale cases, as shown, or over toast.
CREAMED SHRIMP -2
Cover one can of shrimps with cold milk and allow to come to a boil; then drain. Rub one tablespoonful flour with same quantity of butter and add slowly one cup rich milk or cream at the boiling point. Season with salt, pepper, and nutmeg, and enough tomato juice to colour a shrimp pink. Stir in the shrimps and when hot pour over small squares of toast arranged on a warm platter. Garnish with sliced lemons.
Shrimps may be used in an attractive salad in the manner. Persons who care for sea food find this a most appetising dish. Like lobster and crab, shrimp may be purchased in cans, and so it is possible to have this salad at any season.
First marinate the shrimps with French dressing and then heap them on a plate garnished with lettuce leaves. Add thin slices of hard-cooked egg whites, and place a tender heart of celery in the centre of the plate. If desired, some thin slices of celery may be marinated with the shrimp. Serve with mayonnaise dressing.
1 pint Prawns, 6 Tomatoes, Mayonnaise or Salad Dressing
Pick the prawns, leaving the skin on a few fine ones for a garnish. Peel and slice up the tomatoes and arrange them on a dish; put over them the prawns, and pour over all some mayonnaise or salad dressing. Place the other prawns round as a garnish with a few lettuce leaves broken up.
Take a large onion, 3 stalks of celery, 6 cloves of garlic, 1 can of cream of mushroom soup, 1 can of evaporated milk, 1 pound of crawfish tails, 5 table-spoons of cornstarch and pie crust for 2-crust pie. Preheat the oven to 350°. fry onions, celery and garlic in butter or olive oil.
Add milk and soup; bring to medium boil. Add crawfish, bring to medium boil again then add corn starch. Lower heat and cook for another 10 minutes or until thick. Grease pie shell w/butter and place pie shell in bottom of pan then add thickened mixture. Put on top shelf and bake at 350° for 22 minutes.
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