March 30, 1955 Shrimp and Coconut, Shrimp Cocktail, Shrimp Thermidor, Coconut Toffee Squares

How to Cook Shrimp: Boiling is the basic method of cooking raw shrimp. The shrimp may be boiled, then peeled; or they may be peeled then boiled. The order is largely a matter of personal preference; about the only difference is in the amount of salt used in the boiling water. Here are the two methods in detail, simplified.


To Boil Before Peeling:

1 1/2 pounds shrimp
1 quart water
1/4 c. salt

• Wash shrimp
• Place in boiling salted water
• Cover and return to boiling point
• Simmer 5 minutes
• Drain
• Peel
• Remove sand veins
• Wash
• Chill

Yield: 3/4 lb. cooked shrimp


To Boil After Peeling:

1 1/2 pounds shrimp
1 quart water
2 T. salt

• Peel shrimp
• Make a shallow cut lengthwise down the back of each shrimp
• Wash
• Place in boiling salted water
• Cover and return to boiling water
• Simmer 5 minutes
• Drain
• Remove any particles of sand veins remaining
• Chill

Yield: 3/4 lb. cooked shrimp

Note: You can buy a gadget called a shrimp deveiner that will remove shell and vein before cooking.

Shrimp Cocktail

3/4 pound cooked shrimp
Lettuce
Cocktail sauce
Lemon wedges

Arrange lettuce leaves in cocktail glasses. Place shrimp on lettuce; cover with sauce. Garnish with lemon wedges. Serves 6.

Cocktail Sauce

1/2 c. catsup
2 T. lemon juice
1 T. grated onion
2 T. mayonnaise
1 . Worcestershire sauce
1/4 t. salt
Dash of pepper

 Combine all ingredients and chill. Serves 6 but if you like a lot of sauce better double the recipe.

Shrimp Thermidor

3/4 pound cooked shrimp
1/2 c. sliced mushrooms
1/4 c. butter
1/4 c. flour
1 t. salt
1/2 t. dry mustard
Dash cayenne
2 c. milk
Grated Parmesan cheese
Paprika

Cut large shrimp in half. Fry mushrooms in butter for about 5 minutes. Blend in flour and seasonings; add milk gradually and cook until thick. stirring constantly. Stir in shrimp. Fill 6 individual well-greased shells or casseroles. Sprinkle with cheese and paprika. Bake in a hot oven 400 degrees for 10 minutes or until cheese melts.

Coconut Toffee Squares

1 1/2 c. flour
1 t. baking powder
1/4 t. salt
1 1/2 t. cinnamon
1/2 c. shortening
1 c. brown sugar
1 egg
1 c. shredded coconut
1 pkg. chocolate bits (7 or 8 oz)

Sift together flour, baking powder, salt and cinnamon. Set aside. Blend together shortening and brown sugar. Beat in egg. Add flour mixture, coconut and chocolate bits. Blend well. Roll dough 1/4 inch thick on ungreased cookie sheet (approximately 12 x 15 inches) being careful not to roll too closely to the edges. Bake at 375 degrees 15 minutes. When almost cool, cut into 1 1/2 inch squares. Yield: 48 squares.