Stewed Shrimps
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A historic Creole dish of fine lake shrimp, onion, butter, tomatoes and celery stalks. Adapted from Stewed Shrimps, from The Picayune's Creole Cook Book (1910).
Adapted from Stewed Shrimps, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/stewed-shrimps.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 4 aisles
Get about 100 large Lake shrimp for this recipe
Boil the shrimp first according to the recipe given for Boiled Shrimps, and then pick off the shells, leaving the shrimp whole
Place them in a dish
Chop fine one large onion and brown it with a tablespoonful of butter
Add a can of tomatoes or twelve large, ripe tomatoes, chopped fine, in their own liquor
Stir well and brown lightly
Add three or four stalks of celery, a clove of garlic, a dash of Cayenne, a sprig of thyme, two bay leaves, all chopped finely and seasoned with salt to taste
After this has cooked ten minutes, add the shrimp
Let them cook ten minutes longer and serve
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)