Shrimp with Shell Macaroni

 

Ingredients

 2 cupe macaroni

2 cups cooked shrimp

2 cups stewed or canned tomatoes

1 cup Italian tomato paste

1 choipped onion

1 clove garlic, minced

1 Tablespoon fat

1/2 teaspoon tarragon

salt and pepper

Process

"Remove black strip (de-vein) from the shrimp. Cook garlic and onion in the fat. Add tomatoes and paste, stir until well blended; add seasonings and shrimp and simmer while macaroni is boiling. Cook macaroni in 2 quarts salted boiling water for about 13 minutes or until tender. Put in strainer and rinse quickly in cold water. Put in large greased casserole and add sauce. Mix gently and heat for 10 minutes in medium oven. Serve immediately."

Creole Shrimps and Red Rice

 

Ingredients

2 cups shrimp, cooked

3 Tablespoons tomatoes

1/2 Tablespoon salt pork

2 Tablespoons butter

1 Tablespoon hot pepper

2 Tablespoons olive oil

1 large onion, chopped

1/4 Tablespoon lard

Process

 "Fry pork and onion, add butter, olive oil, tomatoes and pepper. Combine with cooked shrimp and salt pork. Serve with Red Rice. "

Red Rice

1 cup rice, cooked

1 cup coconut water

1/2 cup tomatoes

Shrimp in Beer Creole with Rice Pilaf Mold (link to recipe in this one)

 This recipe is interesting as it's 100% in Hi-Ho's handwriting on a sheet of lined paper. It's the only one in the box really like that and she typically would clip her recipes. The internet tells me it is from 1976.

Ingredients

1/2 cup sliced blanched almonds

1 Tablespoon butter plus 1/2 stick plus 2 Tablespoons

1 Tablespoon oil 

salt and pepper

2 lbs shrimp, shelled and de-veined

waxed paper

1/4 cup minced scallions 

1 green pepper, cut into strips

1/2 lb small mushrooms

1 Tablespoon sweet Hungarian paprika

1 teaspoon tomato paste

1 cup light beer

1 cup creme fraiche or 3/4 cup heavy cream combined with 1/4 cup sour cream

Process

1. In a small skillet, saute 1/2 cup sliced blanched almonds in 1 Tablespoon eacg of butter and oil, tossing them until they are golden. 

2. Drain the almonds, sprinkle them with salt, and set aside. 

3. In a saucepan, cook 2 lbs shrimp in 1/2 stick of butter over a moderate heat, tossing until they just turn pink. 

4. Transfer the shrimp and the pan juice to a bowl and reserve them, covering with waxed paper. 

5. Add 2 Tablespoons butter to the pan and in it saute minced scallion and green pepper until they are softened.

6. Add mushrooms, paprika, and salt and pepper to taste. 

7. Cook the mixture, tossing, until the mushrooms are tender. 

8. Stir in tomato paste, beer, and the reserved juices from the pan, and reduce the liquid over high heat until it measures about 1/2 cup. 

9. Reduce the heat to low and add 1 cup creme fraiche or the heavy cream combined with the sour cream, stirring. 

10. Add the reserved shrimp and simmer the mixture until it is hot. 

11. Arrange the shrimp on a heated platter with rice pilaf mold. Garnish with the reserved almonds.

Broiled Haddock with Shrimp Sauce

 Ingredients

Haddock

Vinegar

flour 

shrimp or anchovy sauce (no recipe provided or found as of yet)

Process

1. Rub haddock with vinegar and sprinkle with flour. 

2. Broil for 15 minutes, turning frequently. 

3. Serve with shrimp or anchovy sauce

Shrimp in Beer

This is another recipes of Hi-Ho's that serves each person with 1/2 lb to a lb of shrimp, making the yield a per person recipe. 

Ingredients
2 lbs shrimp
2 cans beer
bay leak
thyme
celery salt

Sauce ingredients
Soy sauce
Lemon Juice
Butter

Process

1. Put ingredients in a large pot and simmer on low heat for 15 minutes. 
2. Drain and prepare by covering with the sauce. 
3. serve with hot rice and cold beer.

 

Bouillabaisse

This recipe serves 4 and comes from Mima's kitchen.

Ingredients
1/2 lb fresh cooked shrimp
1 cup sliced onions
2 garlic cloves, chopped
1/2 cup sliced fresh mushrooms
1/2 cup olive oil
1 lb raw scrod - cut in 2 inch pieces and boned
1 can tomatoes
6 fresh clams or mussels
1 frozen lobster tail, sliced - shell and all
1/4 cup chopped parsley
1 teaspoon minced thyme
2 thin slices lemon
1 bay leaf
1 Tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon saffrom
4 cups water
1/4 cup dry white wine

Process

1. Saute onions, garlic, and mushrooms in olive oil for about 5 minutes. 
2. Add raw fish, tomatoes, seasoning, and water. 
3. Cover and simmer for about 35 minutes. 
4. Add frozen lobster tail, then clams. 
5. When the clams open, add the cooked shrimp, and simmer for 5 minutes. 
6. Remove bay leaf and add wine. 
7. Serve very hot with French bread.

Parsi Shrimp

Ingredients

2 pounds shrimp (jumbo or else your preference)

1/4 cup lemon juice

1/3 cup cider vinegar

1 teaspoon ground cumin

1 teaspoon turmeric

1/2 teaspoon ground hot red pepper

1/2 teaspoon black pepper

4 teaspoons (or much less) salt

1/4 cup oil

1 teaspoon black mustard seed

2 Tablespoons finely chopped ginger root

1 Tablespoon finely chopped garlic

1 cup finely chopped onion

6 medium ripe tomatoes or else 2 cups canned chopped tomatoes drained.

2 Tablespoons Jaggery (pictured above which can be substituted with equal parts Dark brown sugar and dark molasses)

3 Tablespoons finely chopped fresh coriander

3 Tablespoons chopped green chilies (optional)

Fettuchini (cooked)

Process

1. To make marinade, combine lemon juice, vinegar, cumin, turmeric, red pepper, black pepper, and dash of salt.
2. Add shelled shrimp to marinade and let sit for 30 minutes, stirring occasionally.
3. In skillet over medium heat, heat oil and stir in mustard seed, ginger, garlic, onion, some salt, and fry until soft and golden brown (about 8 minutes)
4. Drain marinade from shrimp into skillet.
5. Add tomatoes and stir 3 minutes.
6. Add Jaggery and coriander
7. Add shrimp and turn until all sides are coated.
8. Sprinkle chilies on top if desired.
9. Cook over medium heat one to two minutes or until shrimp is cooked. Remove from heat.
10. Serve over fettuchini.