108. Shrimp Gumbo

Fry a large chopped onion in a heaping tablespoon of lard, or butter, until transparent. Add two large tomatoes, a bell pepper, all cut up, and a slice of ham cut in dice. Cover with water and simmer for half an hour; then season with salt, cayenne and a small pinch of sugar. Add a pint of shelled shrimps and the same of young okra, without the stems, and cook until the latter is quite tender. Serve in a rice ring (No. 227).

109. Shrimps - Mexican

Chop a large onion and fry in a tablespoon of color (No. 119); then add two cut up tomatoes, half a teaspoon each of sugar and grated chocolate, salt and vinegar. Simmer for fifteen minutes; then add a cup of boiled rice, a cup of cooked shrimps and half a teaspoon of chile powder. Simmer for fifteen minutes more and serve.

110. Shrimp Toast A La Bonnefemme

Place in a double boiler the beaten yolks of two eggs, a teaspoon of anchovy sauce, and a tablespoon of cream. Stir for a moment and when it begins to thicken dip in the mixture six rounds of buttered toast. Pile each with shelled shrimps, heat through in the oven and serve.

111. Shrimps A La Whitebait

Shell a pound of fresh shrimps, roll them in flour and fry a few at a time (in a frying basket), in deep fat till they are crisp. Sprinkle a cloth plentifully with salt and paprika, turn the shrimps in and toss them about; then pile upon a hot platter, garnish with lemon and serve with the thinnest of brown bread sandwiches.