| Show 117 it May Be A i s £ if tt t Little Shrimp i 4 1 1 J i l t I f I i i 'f 4 H But it can be used for delightful ! 1 t i i i i and f N r i t party dishes for the non-ric- h coming holidays t H i ' by Bonn!® Lake A Shrimp Salad Bowl is easy to prepare and yet will more than adequately till out your hostess responsibilities this Yule season If IT’S A PARTY— think of shrimp Especially at this time of the year when there is so much rich food being served up the tiny shrimp can come to the rescue There are so many ways—each one good— to prepare this delicious seafood that a book the size of a mailorder patalogue could be written about it Less space than that cramps my style but now that everyone has access to shrimp frozen and canned so skilfully it is almost as good as fresh-caug(and far less trouble) here are a few recipes you may like to try during the coming hectic but merry holidays Let’s begin with a Shrimp Salad Bowl Cooked shrimp have a color that is so attractive that they are beautiful when served alone Add wedges of hard cooked eggs red ripe tomatoes and glossy black olives— arrange on crisp greens— and you have a dish that lives up to the festive responsibilities of the season RATHER THAN drenching the salad with French dressing we prefer topping it with Remoulade Sauce— a little more colorful but easy to prepare Shrimp Salad Bowl With Remoulade Sauce 1)4 pounds frozen peeled k 4 and deveined shrimp cooked or 2 cans (9 ounces) cleaned and deveined shrimp 3 hard cooked eggs cut in wedges 2 ripe red tomatoes cut in wedges I black olives Assorted salad greens If frozen shrimp is used thaw If canned shrimp Is used rinse before using Drain and chilL At serving time make a bed of salad greens in each individual salad bowl Place six shrimp three olives and several egg and tomato wedges in an attractive arrangement on top of each Chill until ready to serve 30 Then top with Remoulade Sauce Makes three generous salads Remoulade Sauce Vi Vi V4 cup mayonnaise cup prepared mustard clove garlic (put through garlic press) or teaspoon garlic salt Vi cup minced onion V6 teaspoon sugar Salt and pepper to taste V4 teaspoon prepared horseradish Vi teaspoon celery seed 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon capers (optional) Mix all Ingredients together Garnish If desired with capers Serve over chilled shrimp salad Makes about 1)4 cups sauce V4 Shrimp-Almon- d Marinade 2 (8 ounce) packages frozen peeled and deveined shrimp cooked or cans (9 ounces) shrimp cleaned and deveined 2 2 tablespoons lemon Juice 2 tablespoons sherry teaspoon ground clove Yi teaspoon salt 1 clove garlic cups salad oil 1 tablespoon butter or margarine V4 cup blanched halved almonds If frozen shrimp is used cook If canned shrimp rinse well under cold water Mix lemon juice 1 tablespoon of the sherry clove salt garlic ofl Pour over shrimp and let stand in refrigerator for at least an hour In a large skillet V4 Add almonds and cook until lightly melt butter Drain shrimp reserving marinade Add browned shrimp to skillet and simmer until heated through (About seven minutes) Transfer shrimp and almohds to chafing dish Pour marinade into skillet bring to a boil and add remaining 1 tablespoon of sherry Pour over shrimp in chafing dish Serve hot as a cocktailtime snack Jiffy Shrimp 4 1 2 Yx hard cooked eggs can (4 Yx ounces) shrimp cans condensed cream of mushroom soup cup milk 1 tablespoon parsley chopped 1 tablespoon green onion chopped 1 teaspoon paprika Vi cup sherry Chop eggs and combine with remaining ingredients Heat slowly to boiling point Serve on toast or Chines omelet Serves four to six Yi Chinese Omelet cup uncooked rice tablespoons butter or margarine 4 4 tablespoons all purpose flour 2 cups milk 3 eggs separated Vi teaspoon paprika lVi teaspoon salt Y teaspoon dry mustard 4 tablespoons cheese grated Cook rice until tender Rinse with hot and the cold water Make sauce of butter or margarine flour and milk Cook until thickened Beat egg yolks and add rice sauce seasonings and cheese to them Fold in stiffly beaten egg whites Pour into a greased shallow pan Bake at 350 F 3040 minutes The Salt Lake Tribune Home Magazine 7 |
