Fried Shrimp

Chevrettes Frites

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 100 Fine Lake Shrimp
  • A Cupful of Milk
  • Grated Bread Crumbs, or Yellow Corn Meal
  • Salt and Pepper to Taste
  • Boiling Lard
  • A Dash of Cayenne
  • Fried Parsley, Parsley Tips, Olives and Lemon Quarters to Garnish


Use fine lake shrimp for this recipe. Boil first according to the recipe given. Then take off the fire, pick off shells and season well. Take a pan of milk, season well with salt and pepper. After rolling the Shrimp well in this, roll them in grated bread crumbs, or yellow corn meal (the latter being preferable) and fry in boiling lard. The Shrimp must be able to swim in the lard. When they are a nice golden brown, skim out with a skimmer and drain on heated brown paper. Serve on a hot dish on a bed of fried parsley and garnish with parsley tips and olives.