Creole Shrimp

Name: Creole Shrimp (Chevrettes a la Creole)
Cuisine: United States
Ingredients: A Clove of Garlic; 4 Celery Stalks; A Can of Tomatoes, or a Dozen Fresh Ones; A Tablespoonful of Flour; A Tablespoonful of Lard; A Large Onion; 100 Fine Lake Shrimp; Salt and Pepper to Taste; A Dash of Cayenne; 2 Bay Leaves; A Sprig of Thyme

Chevrettes a la Creole

Preparation info

Difficulty
Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

About

Ingredients

100 Fine Lake Shrimp
A Large Onion
A Tablespoonful of Lard

Americas
United States
Stew
Spicy
New Orleans

Method

Get about one hundred large Lake Shrimp for this recipe. Boil the Shrimp first according to the recipe already given 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 lard, and