This old recipe comes from the cookbook called, "Charleston Receipts". It sounds delicious and is on my "to-try list". I plan to review this great old cookbook tomorrow. Please come back for my Old Cookbook Review on Friday and see why you Need this cookbook (from 1950) which had 23 separate printings; now that, is a popular local cookbook!
There are many recipes from the early 1800's which, along with their stories, were submitted by original Charleston families. I love this cookbook so much that I plan to feature recipes from it all next week, with the exception of Menu Planning Monday and my Old Cookbook Review on Friday. Please join me for these great old "receipts"!
Brewton Inn Creole Shrimp
Mrs. Herbert McNulta (Kathryn Deeds)
4 TBSP bacon drippings
2 medium-sized onions
1 green pepper
1 1/2 C celery
1 qt. can of tomatoes
3 TBSP tomato paste
Salt and pepper to taste
3 C cooked shrimp
1 tsp sugar
Cut up onions, green pepper and celery and fry in bacon drippings 15 or 20 minutes. Add quart can of tomatoes, sugar and tomato paste. Let this mixture simmer slowly to thick consistency for 30 to 45 minutes. Add pepper and salt. Fifteen minutes before serving, add cooked shrimp. This should be served with rice. Serves 6-8.
I will be at these recipe swaps today:
LifeasMom
JoyofDesserts
Smockityfrocks
Looks tasty! Thanks for participating in the Four Moms, 35+ Kids Cooking For A Crowd recipe Link-Up, but we need you to add the hyperlink, please.=)
ReplyDeleteThis sounds great. I enjoy seafood, although I don't prepare it often.
ReplyDeleteJust the type of antique recipes I love to find, especially when they also include the stories.
ReplyDeleteYes, Marcia, please do add the hyperlink for all of your hostesses. :-)
Thanks for participating in Vintage Recipe Thursday!
Thank you for publishing this. I've cooked out of Charleston Receipts for years, as did my mother. This is the classic Shrimp Creole receipt I grew up with in South Carolina. When I make it, I liven it with a bay leaf, a pinch cayenne pepper, a dash of Worcestershire, and good shake of Franks.
ReplyDelete