Baked Shrimp

Chevrettes au Gratin

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 100 Lake Shrimp
  • A Dozen Tomatoes
  • A Tablespoonful of Butter
  • A Cupful of Grated Bread Crumbs, or Crackers


Boil the shrimp according to recipe. Butter a deep dish well and place within a layer of grated bread crumbs or powdered crackers. Pick and clean the Shrimp and season well. Stew about a dozen tomatoes in a little butter and season with pepper and salt. Place a layer of the tomatoes in the dish and then a thin layer of crackers or grated bread and over this a layer of Shrimp. Continue till you have four or five layers, the last being of the grated bread crumbs. Put little dots of butter here and there; place in the oven and bake till quite brown.