Creole Shrimp

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

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
New Orleans
Spicy

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