A Recipe from 250 different FISH and SEA FOOD Recipes (1950)
About the Recipe
As I pulled the shrimp out of the freezer this morning I thought – gee I’m bored with my usual shrimp recipes – so I pulled out a new old one! In full truth, I’ve never been to Louisiana, so I can’t speak to whether this tastes like shrimp from Louisiana or not, but it certainly is a shrimp dish with a kick!
It was so quick and easy to come together, which is not always the case with recipes from the Culinary Arts Institute. Quick tip – I added more onion (always add more onion) and I used butter for my fat (because yum).
There’s a tip hidden just above the photo in the book about pairing creamy shrimp dishes with potato nests. I improvised with some instant mashed potatoes left over from the Potato-Pan Burger. All in all – a win!
About the book
I have several of these booklets released by the Culinary Arts Institute in the 50’s. They’re always a weird mix of really challenging and super simple dishes. This fish one was a new acquisition and I was excited to have more variety to add to my fish game. Based on this recipe, it won’t disappoint!
About the glassware
This Hazel Atlas Ivy bowl is part of a set that I got with a friend in North Carolina. I’ve not had the opportunity to use this small one yet, and it’s so cute! The perfect dish for this savory, creamy shrimp.
1 t minced onion
1/4 cup fat
2 cups Boiled Shrimp*
1/4 cup flour
1 t salt
1 t chili powder
2 cups milk
1/4 cup tomato catchup
2 T minced parsley
Cook onion in fat until tender; add shrimp broken into pieces; brown. Stir in flour, salt and chili powder. Add milk gradually; cook 5 minutes, stirring constantly. Add catchup and parsley; cover and heat thoroughly.
*While this recipe calls to have the shrimp pieces pre-boiled, I find that shrimp so easily overcooks that in dishes like this one it comes out better if you throw in the raw shrimp pieces. Use your judgement!
2 thoughts on “Shrimp Louisiana”
Yumm btw your dad was born in Louisiana!!
You would definitely love this!! Swap out the chili powder for Old Bay and I bet it’s even better!