Creole Shrimp

Chevrettes a la Creole

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 100 Fine Lake Shrimp
  • A Large Onion
  • A Tablespoonful of Lard


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