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.